Recipe - Hot And Cold Tequila

1 750millliter bottle of best
quality silver tequila
2 Fresh jalapenos; (1 red and
1 green, if available),
stemmed and quartered
1 Green onion; trimmed to fit
the tequila bottle
1 Fresh serrano; stemmed and
quartered
1 Chile de arbol; stemmed,
split and seeded
1 md Garlic clove; peeled and
halved
1 Lime or One half orange; removed
in a long, thin strip ,
zest of

This comes from the El Paso Chile Company's book "Chiles" by W. Park Kerr
(which I mentioned in a previous posting to this list):

I keep a bottle of this incredible concoction in the freezer, poised to
pour into chilled martini glass, just in case I have an emergency situation
that calls for an attitude adjustment. Try it poured into tomato juice for
a breathtaking eyeopener, or drink shots to accompany a platter of chilled
shellfish.

Pour off about One half cup of the tequila and reserve for another use.

Drop the jalapenos, green onion, serrano, chile de arbol, garlic clove
halves, and lime zest into the bottle. Cover and let stand at room
temperature for
48 hours.

Store the bottle in the freezer. The tequila will become think and syrupy.
Serve directly from the freezer.

Makes about 3 cups.

The recipe in the book is accompanied by an appealing photo of the chilled
bottle with the red, green and orange forms of the submerged fruit
appearing hazily through the frost on the glass. Truly a beautiful sight.

Posted to CHILEHEADS DIGEST by The Old Bear oldbear@arctos.com on Sep
27, 1998, converted by MM_Buster v2.0l.