Boozed + Infused

Infusing liqueurs at home with inspiring and seasonal ingredients

Hatch Chili Infused Tequila

20 Comments

Editor’s Note: This is our first Guest Post! I regret to admit, but I am not a lover of tequila. So Lauren from Gourmet Veggie Mama graciously offered to help us out with a Hatch Chili Tequila infusion. While I’m drowning in berry brambles in the Northwest, Lauren is in Texas, sweating it out with lovely Hatch Chilis.

Thank you Lauren for writing this great post and coming up with this lovely drink.

I love Hatch chiles. In case you’re not in the know, they are an amazingly flavorful variety of New Mexico green chiles that come into season from late August through mid-September each year. Once roasted and peeled, they are perfect for making an enchilada sauce, adding to a quesadilla, making a salsa, spicing up your scrambled eggs or a frittata… or infusing some tequila.

That’s right, folks. After sampling a cocktail made with green chile-infused tequila, dubbed the New Mexican martini, at my friendly neighborhood Chuy’s, I decided I needed to try an infusion of my own.

Since I had a whole bottle of tequila to use, I tried this two ways: One with the roasted Hatch chiles left whole (though peeled), and one with the chiles peeled, stemmed, seeded and cut into strips. The taste wasn’t appreciably different, but I do think the chile cut into strips did result in a quicker infusion. Either way, the result was a spicy, flavorful tequila that would add a nice kick to any number of Mexican-themed cocktails, like a margarita or even a Bloody Maria!

Hatch Chile Infused Tequila

1 1/2 cups silver 100% agave tequila
1-2 Hatch chiles (depending on size), roasted, peeled, and split

Place the tequila and Hatch chiles in a glass jar and seal. Shake and allow to infuse for 2-3 days. Strain and enjoy!

***
After I strained the tequila, I had the potentially brilliant idea to use the tequila-soaked chiles to accent some guacamole. Sadly, the tequila flavor was a little overwhelming. Next time I think the leftovers will just go in the compost pile after imparting their tasty flavor.

Speaking of which, I used my Hatch chile-infused tequila to make a delicious, spicy spin on my old standby, the Mexican martini. Enjoy!

New Mexican Martini

2 oz Hatch chile-infused tequila
1 oz Grand Marnier
1 oz fresh-squeezed lemon juice
1 oz fresh-squeezed lime juice
1 oz light agave nectar

Mix the agave nectar in the bottom of a cocktail shaker with 1 oz of warm water and stir to dissolve. Add the tequila, Grand Marnier, and lemon and lime juices, along with plenty of ice. Shake well and serve in salt-rimmed martini glasses garnished with an olive or a curl of the Hatch chile.

* Lauren writes the blog Gourmet Veggie Mama, and styles herself a recovering lawyer-slash-aspiring domestic goddess. She loves all things food and drink, and, despite being a vegetarian, manages to be quite a glutton as well. Since discovering Boozed + Infused, her Cocktail Thursday posts have acquired a definite kick!

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Author: Alicia

Infusing at home with inspiring and seasonal ingredients. Join us in making delicious cordials, liqueurs, boozy fruits and cocktails.

20 thoughts on “Hatch Chili Infused Tequila

  1. I love this! I have both peppers and tequila in the house and I think I will be doing this tomorrow morning! Can’t wait to try it!

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  3. It looks SO GOOOD. I’m wary of the kick, but you make it look so yummy.

  4. Mexican inspired martinis sound amazing! I’ve got to try this soon.

  5. Great idea Lauren. I am going to try my first infusing today and thanks so much for introducing me to Alicia’s blog. Looks like some good stuff going on here.

  6. This sounds wonderful AND a great addition to my hatch chili recipes — being in Texas it is always great to have new ways to utilize hatches during the season!

  7. We have Hatch Chilis frozen in our freezer, going to try this! We also make Pineapple Tequila that takes at the minimum a week to make. But OMG, its great, and the pineapple can be served with ice cream!

  8. I know this seems like an old article, but i just turned 21 and think infusing is a blast. My first try was a 1.75 liter of captain morgan infused with 5 orange habaneros. ( seeds and all) now im going for something….more enjoyable. I wanted to do an infusion of banana, strawberry, and pineapple for my friends graduation party. Im giving them as gifts, and the recipient enjoys vodka and tequila. I heard of a recipe of banana bourbon…but im open to some other ideas if anyone has them

    • Hi John, thank you for your comment! Glad to hear you are enjoying infusing. I think the Strawberry and Pineapple would both taste great in either vodka or tequila. We have recipes on the blog for Strawberry Rum, you can just substitute vodka or tequila. We also have a Pineapple Vodka recipe on the blog, and you can use either liquor. As for the Banana, I think you would be ok to use vodka. I think it might be tastier in a rum or brandy. I’m not sure I would want to put banana in tequila. Check out our Booze Infusion index for ideas. But you can really substitute the liquor of your choice for most of these. Cheers~

      http://boozedandinfused.com/liqueur-index/

  9. This is an excellent drink! I order it every time I go into Chuy’s!!! However, it has COINTREAU orange liqueur in it not Grand Marnier.

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