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Green Chilli Tincture
1 L
- Difficulty
Easy
By Matt Whiley
Published 2017
Ingredients
1.2 kg 2½ lb 2 ml ½
Method
Blend the whole chillies with the pectinase until smooth. Place in a vac bag with the tequila and leave to infuse overnight.
Pour the liquid into the evaporation flask of a rotary evaporator. Set the water bath to 50°C (122°F) and lower the pressure until all the liquid has evaporated.
Please note that this is not something you can infuse, you have to distil the chilli and tequi
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Components
- Green Chilli Tincture
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