Found imported Jalapeno peppers and infused 1.5 cups tequila overnight with one finger sized pepper, washed, skin pierced and pepper halved leaving the seeds intact.
To serve: put lemon juice, lime juice, honey, Cointreau (instead of triple-sec) into clean jug; add strained infused tequila, stir well to combine, pour over ice in serving glass, garnished with lime slices (which I forgot!) used lemon instead! Whoa, spicy but nice!
Great with spicy Otak-Otak (all the way from Muar!)
I am co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours. If you are like, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that. Join us at Cookbook Countdown!