When creating an illustrated recipe, the first thing I like to do is actually go through the recipe myself. And to do that I'll have all my supplies, my ingredients, my materials and my tools out. So for this recipe which is perfect for illustrating because of the vibrant colors, and the simple process, I'll go through the motions and then I'll record everything down just with some quick little notes so I can jot down the procedure and see if there's anything fun or unusual about the recipe that I want to make sure I record when I illustrate it. The first thing I like to go over our my list of ingredients. So when I start out the recipe, I include any ingredients or any tools that I think are important for that particular recipe. In this case, I'll start out with my food ingredients, my edible ingredients for the infusion, and then that is 750 milliliters of tequila.
I use 100% of Gabi and this is a silver tequila Use chili peppers and in this case I'm using jalapeno peppers. They've been washed and dried. You can also use other peppers like habaneros. They're extremely hot, much hotter than a jalapeno. So if you're going to use them, taste it accordingly to make sure that it's not too hot during the infusing process. I include a little strainer, some little tasting glasses, and then I have two jars of empty clean mason jars.
And I use these to fill and infuse in one and then I will strain it into the other. I also include a cutting board that I've covered with a piece of parchment paper because I'm working with hot peppers, a sharp knife, and then I use one glove and I put this on one hand and this way I only use one hand to touch the peppers and the other hand I can use for my equipment and tools. So I put on my glove and I'll prepare the peppers. So I take them and with a chili pepper the seeds are The hardest part, so I want mostly the flesh. jalapenos aren't too hot, but I still want to avoid getting the seeds. So I'll cut and skin the jalapenos.
If you want to make it very picturesque, you can just cut beautiful wheels for the jalapeno. And if you want a super strong and fusion, you'll blend these two make like a jalapeno mash and that will help with the fusing process and make it much quicker. So once I have my three jalapenos cut, I'll go in there and remove any seeds. On these long strips I'll cut them down to size. Further cuttings down to size And I'm only using this one hand. So I'm going to put these in the jar.
Because these are jalapenos, I'm okay to leave the wheels as they are. I actually think it looks very beautiful. But if I was doing this with a hotter pepper, I would make sure to cut out the inner side as well as the seeds. I dumped them in the jar, and since I'm done handling the pepper or remove my glove, and now I'm going to fill that jar with my tequila. I fill it all the way to the top, I leave about three quarters of an inch. That's a nice shaking distance.
And I make sure I have my lid on. airtight snug. And this is just so it doesn't leak. I'll shake up my jar and I'll put it in the cup. And then two hours later, I'll come back and test it. And then after that, if it's not strong enough, I'll come back in a half hour or an hour.
We'll see how it goes. So we'll be back to test it. So now it's been two hours that my jars been sitting. Good to shake it. Open it up for a little here to taste. It's getting a little spice, I could stop here.
And if I like the degree of spice that it was at, I would just drain it into this jar, label it and set it aside. If at this point, it's not ready, I'll come back and check on it in another hour. And that's what I'm going to do to see if it's the right spice that I like for my taste. So now it's our second check in we did two hours we checked it and for my taste It was starting to get spicy but it wasn't quite right. So now it's been another hour. Again, I'll shake it and take a taste.
And I'll do this as long as I need to I get to the desired hotness that I want. That has a nice kick. So this is really good for me right now. So now it's since it's the right spice, I will take it and I'll pour it in straight into this jar. And I'm trying to strain out any of the solids and any of the jalapenos, the seeds and the actual jalapeno. Now if this was too spicy, all I'd have to do is add a little more of the tequila to tone it down.
But I like the spice that it's at. So I'm just going to cover it. label it and then I have my infused tequila.