[CH] Chile Tequila follow-up
Alex Silbajoris (asilbajo@hotmail.com)
Thu, 23 Aug 2001 18:05:52
A few weeks ago I posted about putting a few chiles into a small bottle of
1800 tequila. Yesterday I tried some.
Darn, it is not subtle. You can definitely call it Firewater. It has a lot
more heat than I expected. It reminds me of the peri-peri recipe with
chiles, brandy (or whiskey) and oil.
The color is a deep, rich red. At first you taste the tequila, then you
taste the heat, then in the aftertaste the heat slips away to reveal a
smokiness. When the blush of alcohol comes on, I swear it has some cap
piggybacking on it - after just a little sip and a few minutes, I felt
flushed and hot, really red in the face.
*cracks knuckles* Cold and Flu Season, I'm ready.
In hindsight, I could have used far less pepper to get the desired effect.
Now I need to think up ways to use this stuff, like brushing it on grilling
chicken or pork. I'll bet some shrimp marinating in this would become
infused quickly.
Or start building a sauce. Hmmm, I have tamarind paste, lemon ...
excuse me, I think I'm going into another Ingredient Frenzy.
- A
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