Green Chilli Tincture

• 1.2 kg (2½ lb) fresh jalapeño peppers
• 2 ml (½

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