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Hi everyone

I keep seeing mentioned Chilli Vodka.

Could someone please tell me a) how to make it and b) stupid question - what does it taste like.
I am very partial to the odd VAT or in my case coke and I have lots of chillies and want to know what else to do with them 'sept cook them.
I also don't know the right way to make chilli oil either. I'm not really sad just
an OLD novice.

Ta in advance

Hi Jay Jay

My Dad was telling me at the weekend that he has made chilli oil and he just dries the chillies and puts them in a jar of olive oil, then leaves it for a month for the flavour to infuse and then hey presto you will have your oil. I am going to make some at the weekend because I have some chillies that I dried, I dried them by hanging them up in the airing cupboard. Hope this helps.

hey jay jay, chilli vodka easy, get some cheap vodka, add chillis, leave for as long as you can, i find 6 months is good, then drink, it makes the best bloody marys. yum.
have you tried pickling your chillis? just put in a jar with pickling vinegar and anything else you fancy,(i like them with junipers and garlic.) should be delicious by x mas. it takes some of the sting out so you can eat them whole from the jar if your brave enough, goes well with cheese.

I have a hot infused oil for chillis somewhere. Will post it as soon as I find it.

yoanbob do you just fill a bottle with chillis and add vodka or is there a particular number you use. Thinking of this for brother-in-law who likes both.

Also like the sound of the pickled chillis. Yum!

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Earthbabe
If at first you don't succeed, open a bottle of wine.

Earthbabe I think the infused chilli oil which you may be thinking about is in The Encyclopedia of Herbs Spices and Flavourings DK book page 229 ISBN 0-86318-982-2.
I made it quite a while ago , it contains sesame oil and cayenne too, I had to dilute it about 4 times for use but flavour was fantastic.

Thanx for that. Bear with me - do they have to be red or can I use green chillies for the vodka and pickled? I told you I was a wuz
JJ

Yoanbob you must have an asbestos mouth, stomach and other bits . My father in law made some chilli vodka in which he left about ten chillis for around six months. We still don't know what to do with it, drinking it does seem a good option as its like rocket fuel

put in a watering can & do you pots with it BK - Vine weevils won't stand a chance

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ntg

Never be afraid to try something new.
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A large group of professionals built the Titanic

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Jerseybean

I don't have a copy of the book you mentioned. Could you post the recipe for us all to share.

thanks

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Bright Blessings
Earthbabe
If at first you don't succeed, open a bottle of wine.

you can just pop the chilli's straight in the vodka or make a vertical cut to infuse quicker, how many you use depends on what chilli's your using and how SPICY you like it, we have aspestos mouths in our house so the hotter the better!
this year im doing pickled chillis with sechwan peppercorns, mustard seeds and garlic, will let you know how it goes, should be just right for x-mas with cheese.
you can use mild green chillis too, my familly likes theese (wussus)

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Yo an' Bob
Walk lightly on the earth
take only what you need
give all you can
and your produce will be bountifull

black kitty, send it to us!
or try diluting with copious amounts of tom juice, or make white russians the milk will off set the spice.

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Yo an' Bob
Walk lightly on the earth
take only what you need
give all you can
and your produce will be bountifull

We've tried diluting it with everything we can think of, 1 teaspoon in a glass of lemonade still takes the skin off your mouth. My OH is keen on pretty hot chilli and he can't take it.
As for spraying it on plants NTG, if we light the barbecue anywhere near they'll probably explode.

Blackkitty mix it with coke etc and give it to Trick or Treaters at Haloween. Should stop the varmints from coming back next year!!!

Asked OH if he would drink it (and he loves vodka!) and even he wasnt too sure! dexterdog

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Appreciate the little things in life because one day you will realise they are the big things

When I lived in London, I occasionally went to Garlic & Shots - a Swedish restaurant where there is hardly anything without garlic/spices (Lemonade?). They did garlic vodka - you could see the garlic cloves still in the bottle. They did a bloody mary equivalent with chillis. They had various spirits spiced.

Food was excellent. Not been there for about 10 years now.

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My goodness Multiveg! a garlic vodka! is that like the famous Peter Kay "garlic bread"? Nearest thing I've ever had was by accident - I put some garlic cloves in the freezer near some choc ices. My guests comments are not for this forum! DDL

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Appreciate the little things in life because one day you will realise they are the big things

I do like Jothegardener with chillis and make chilli oil - also by drying them (hung in airing cupboard), then simply adding to a bottle of olive oil. Has a bit of a kick but not too potent. Mother in law gave us some she'd done last year, but she infused hers somehow first, then added whole chillis more for decoration than anything. Hers was stronger than ours, so if you do the oil route, choose your method according to how strong you like your chillis.

I have just filled 4 wine bottles with rhubarb Schnapps (vodka) and to two of the bottles I have added a rather hot long chilli with a slit cut into the side to let the oil from the seeds impart there magic.

Now then, Rhubarb Schnapps with a fiery kick

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updated - Sunday 19th at 2100hrs

That'll warm the cockles of your heart Pigletwillie on cold winter nights

Just been given some chillies...4 green and 2 red....bought a cheap bottle of vodka also!
Have I got enough chillies? Do I leave seeds in?.... Will it be ready for Chrimbo? Or is there already a recipe, cos I can't find it!

Snadger take a look at posts #3 and #10 by Yoanbob. They answer your question.

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Its very non-commital isn't it ie " How many chillies you use depends on how hot you like it"? I don't want to have to use it as a pesticide because I can't drink it!
The chillies I've been given are about 6" long and 1/2" wide at top tapering to a point! I have no idea what variety they are.
What I really wanted to know has anyone used 6 chilles and was it ok?

But Snadger you want to drink it at Christmas so going off those replies I would slit the chillies and use all of them.

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I would agree with LJ. going on the size you've given, and the fact that apparently the smaller the fierier (is that a word?) I would say yours are reasonably tame (although once again this comes down to individual taste and pain threshold!) and would use them all, after slitting down the sides. I have cayenne chillis which are similar in size to yours and I chop them up, seeds and all to add to dishes as they're not too potent. Also, given that people have suggested 6 months infusion, it won't have the time to get too hot if you want it for Christmas. If you're bottling it, surely you could give it a taste every couple of weeks or so until it reaches the desired heat.