Pepper Vodka

By Nemo

Ingredients

• 2 fresh jalapeno peppers (or 1 serrano pepper)
• 1 bottle (750 ml) vodka

Details

Adapted from colourbox.com

Preparation

Step 1

1. Fill and preheat the Sous Vide to 147F/64C.
2. Cut the peppers in half and remove the stems and seeds.
3. Put the peppers and vodka into a large (gallon/3.8 iter) zip-closure cooking pouch. Use the displacement method (Archimedes’ Principle) to remove the air and zip the seal.
4. Submerge the pouch in the water oven to cook for 2 hours.
5. Quick chill in the pouch, submerged in ice water (half ice, half water) for 15 to 20 minutes.
6. Strain the infused vodka into a clean bottle with a stopper or cap and refrigerate.1. Fill and preheat the Sous Vide to 147F/64C.
2. Cut the peppers in half and remove the stems and seeds.
3. Put the peppers and vodka into a large (gallon/3.8 iter) zip-closure cooking pouch. Use the displacement method (Archimedes’ Principle) to remove the air and zip the seal.
4. Submerge the pouch in the water oven to cook for 2 hours.
5. Quick chill in the pouch, submerged in ice water (half ice, half water) for 15 to 20 minutes.
6. Strain the infused vodka into a clean bottle with a stopper or cap and refrigerate.