Green Chili Tincture
March 30, 2026
Target Yield Approximately 470 ml finished tincture
Ingredients
- 2x Serrano peppers: 23 g, stems removed and ½ seeds removed
- 1/2 Jalapeño: 16 g, ½ seeds removed
- 1 Dried chile de árbol: 1 g, broken into 3 pieces with some seeds removed
- Lime peel: 1 strip (2 cm, no pith)
- Everclear 120: 180 ml
- Vodka: 320 ml
Process
1. Prep ingredients
- Remove stems from peppers
- Slice serrano and jalapeño into rings
- Remove approximately ½ of seeds
- Break dried chili into 3 pieces and remove some seeds
- Prepare lime peel (avoid pith)
2. Combine (0:00)
Add to a jar:
- serrano
- jalapeño
- dried chili
- lime peel
- Everclear
Seal the jar.
3. Remove lime peel (1 hour)
Remove lime peel after 1 hour.
4. Remove dried chili (2 hours)
Remove dried chile de árbol to prevent bitterness.
5. Finish infusion (3 hours)
Strain all solids from the liquid.
6. Fine strain
Pass liquid through a wetted coffee filter.
Allow to drip naturally; do not squeeze.
7. Measure yield
You should have approximately 150 ml base tincture.
8. Dilute
Add 320 ml vodka. Stir or shake gently to combine.
9. Bottle and rest
Transfer to storage bottle(s). Let rest 24 hours before use.
Usage
- Use 2–3 drops per cocktail
- Adjust to taste
Storage
- Store sealed in the refrigerator
- Keep a small working bottle for daily use
Shelf Life
- Best quality: 2–4 weeks
- Very good: up to 2 months
- Usable beyond that, with less fresh green character
