Chili schnapps

Chili schnapps - based on fresh or dried chili peppers - is hot, spicy and very tasty.

However - heat, taste and colour all depends on what kind of pepper and alcohol (vodka, tequila or sherry) you use.

Serve with fish, shellfish, sushi, chicken, soup, rice dishes, pasta, meat and stew.

Or add a little schnapps to your curries, barbecue sauces, dips, chutneys, salsas, and dishes where you would normally use hot peppers.

Chili schnapps blends very well with...
peach schnapps · lime schnapps · lemon schnapps · coriander schnapps · heather honey schnapps · basil schnapps · pomegranate schnapps · apricot schnapps.

Also, see how you can easily...
turn your chili schnapps into a liqueur.

Chili

Chili pepper is also known as chile pepper or hot pepper.

It's the fruit of shrubby annuals, biennials and perennials belonging to the genus Capsicum.

There are many species and varieties ranging from very mild to extremely hot.

The heat depends on the amount of Capsaicin.

Capsaicin is the main flavouring compound in hot chili peppers, and the more capsaicin in a chili pod, the hotter it is.

The heat is measured in Scoville Units.

Pure capsaicin is rated at 16,000,000 Scoville Units.

Bell peppers are rated at zero units, whereas the extremely hot Habanero peppers are rated at 200,000-350,000 units.

In general...

• Mild = 0-5,000 Scoville Units
• Medium = 5,000-20,000 Units
• Hot = 20,000-70,000 Units
• Extremely hot = 70,000-350,000 Units

Chili peppers are rich in antioxidants, and they contain many times more C-vitamin than citrus fruits.

China and Turkey are the world's largest producers of chili peppers.

More information about chili peppers

Recipes

You can use any type of fresh or dried chili peppers, but I suggest you start with the traditional varieties such as ...

• Serrano (7,000 - 25,000 Scoville Units)
• Cayenne (35,000)
• Jalapeno (3,500 - 4,500)
• Pasilla (2,500)
• Habanero (200,000 - 350,000)
• Tabasco (30,000 - 50,000)
• Thai (50,000 - 100,000)
• New Mexican (1,000)
• Chipotle, which is smoked jalapeno (10,000)

The capsaicin in chili pods may hurt the skin of your hands - so, use cotton gloves when you prepare the chilies.

Never rubber or plastic gloves, or your schnapps might taste of rubber or plastic.

Also - be careful not to touch your eyes while preparing chilies.

Wash your hands and kitchen tools well after preparation.

Never drink water if your mouth is burning after intake of too hot chilies - water will only make it worse. That's because Capsaicin is an oil and therefore not soluble in water.

Milk, ice cream, chocolate, yogurt, or cold beer are much better.

You can use any type of chili pepper for schnapps making - mild or pungent - whole, punctured or sliced - ripe or unripe - fresh, dried or roasted - with or without seeds.

There are so many variations and so many combinations and each time you get a totally different chili schnapps. So try to experiment.

In below recipes I have used whole, fresh Jalapenos and Habaneros.

• Recipe 1 - infused in VODKA
  75 centiliter vodka
  2-4 jalapenos
  Steep for 1-2 weeks or longer.
• Recipe 2 - infused in TEQUILA
  1 liter tequila
  2-3 habaneros
  Steep for 3-4 weeks.
• Recipe 3 - infused in SHERRY
  1 bottle of sherry
  2-3 jalapenos
  Steep for 3-4 weeks.

Direction:

• Rinse the chili peppers carefully - remember to use gloves.
• Leave them to dry in the shadow - on paper towel.
• Combine chili peppers and alcohol (vodka, tequila or sherry) in a clean glass jar with tight-fitting lid.
• Steep at room temperature, 18-20°C (64-68°F), and according to above recipes.
• Shake lightly and taste it from time to time.
• Strain and filter your infusion into a clean glass bottle or jar with tight-fitting lid.
• Store (age) for a couple of months or longer in a dark place at room temperature before serving.

Note: If for some reason you are not satisfied with your infusion, there are ways to adjust both taste and flavours - click here to see how.

Serve your chili schnapps at room temperature in suitable glasses. And remember to keep your schnapps bottle tightly closed and in a dark place before and between servings.