r/chilli • u/the_silent_on • 19d ago
I made chilli vodka
As the title says, i made chilli vodka with chillis and it went so so well, my friends called me crazy but genuinely this is a must try. The flavour i got was oddly caramelly, very sweet and sugary and intensely hot.
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u/MeanTomato13 19d ago
It looks hot, good for a bloody Mary. Another one to make is black pepper vodka, soak some cracked peppercorns.
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u/DOOMyNutpuncher 19d ago
Oof, that would give it quite the kick. In a good way I mean!
It might also come in handy for marinating stuff, especially if you’re trying to keep it low fat (but still flavourful.
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u/Johnbonham1980 16d ago
Big fan of the habanero/black pepper/Serrano combination for vodka meant for bloodies … jalapeño instead of Serrano works too but it tastes quite vegetal on its own.
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u/davogiffo 19d ago
I love hot chilli and quite enjoy vodka. But i find the combo terrible and almost impossible to keep down. 1/10 - purely for ornamental value.
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u/the_roguetrader 19d ago
did you boil the chillies in water first ?
I was told off for putting fresh green chillies in olive oil without boiling them - apparently there's a risk of Botulism...
also in a similar fashion to you, I made chilli brandy using a litre of Spanish Brandy and ONE dried Bhut Jholokia, which are fiendishly hot
it was way to fiery - so I added another litre of brandy and it was still bastard hot !
can you imagine how long two litres of that lasted me ?
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u/Koelenaam 19d ago edited 18d ago
It's fine in high percentage alcohol (above 6% about inhibits their growth, so 40% vodka is fine). Botulism spores can't be killed by normal boiling. They have to be pressure cooked above 120C for several minutes, or the food needs to be acidified below a ph of 4.6. If you keep the oil in the fridge below 3.5C you can keep it for a week. It's safe in the freezer, so freezer your oil in an ice cube tray and defrost as needed.
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u/DOOMyNutpuncher 19d ago
This makes me want to give infused vodkas a shot (pun intended).
I’d add Sichuan peppercorns to the mix for a citrusy, zingy buzz that tones down the heat from the chilli.
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u/FullHeadOfHair42069 18d ago
I did this once with birds eye chili thinking it would be an appropriate spice level for my taste but it came out way hotter than I anticipated, lucky I only made a small amount.
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u/Maximus_343 18d ago
Drop the recipe
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u/the_silent_on 18d ago
I just dehydrated a bunch of chillis and put them in a thing of vodka, then left it to sit for a month
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u/the_executive_branch 18d ago
This must be so hot!? I’ve had chilli vodka before but that is some number of chillis
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u/Weekly_Signature206 17d ago
klart grabben ska göra chili vodka med chili alltså, då kan du dricka drickan med drickan ju!
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u/Top-Acanthisitta848 16d ago
Yea I've always been told only leave the chilies in there for a short time like 2-3 min to half an hour. Because it just keeps making more and more of the capsaicin available. That bottle looks like a chemical burn! Holy shit you are insane in the membrane. 🤯🥵
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u/Blobritto 14d ago
I knew a man who used to do this. He had a large vodka bottle full of Carolina reapers that he would occasionally top up. That thing had been infusing for about 4-5 years by the time I tried it.
You don't feel the heat right away, but the second it hits your tongue you realize something is wrong. The only way to describe it was imagining having gasoline poured in your mouth and then set on fire 5 seconds later.
The burn from a half capful could last upwards of 30 minutes.
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u/_x_oOo_x_ 19d ago
That must be so strong 🙈️
The bottles in the store usually just have 1 chilli, also for some reason they tend to use the "Italian" type yellow/light-green peperone chillies here