My bottle of 5 year old Inforno Vodka, now sadly unavailable

My bottle of 5 year old Inforno Vodka, now sadly unavailable

Chilli Vodka is a very simple thing to make, it seems to have gone out of fashion at the moment. You can us any chillies you fancy, deep red chillies with give the Vodka a nice colour if left long enough.

I was given a couple of bottles of Inferno Vodka 5 years ago, we drank one and save the other, as you can see the colour from the  hydroponically grown 911 chilles has tinted the Vodka.

Let six Jalapeno’s ripen to red, then harvest. Cut off the Peduncle (the stem) and Calyx (the green bit that holds the stem to the flesh), then cut in half length-ways and remove the seeds and Placenta (The white bit between the seeds and the flesh). If they were large peppers cut again into quarters, they need to fit into the bottle.

Now comes the hard part, open a bottle of good quality Vodka and remove a glass full (don’t drink it yet), push the slices of jalapeno into the bottle and then top the bottle backup from the vodka you did not drink earlier, seal up the bottle. Now if there is any leftover you can now drink this.

You will need to keep this for at least 8 weeks for the vodka to take the flavour from the chillies, it is a great drink to make at the end of the chilli season ready for a winter warming.

This also can be used to make a fab drink

Chilli Bloody Mary

4 -6 cubes (cracked) Ice
1 dash Worcestershire sauce
1 measure Chilli vodka
6 measures tomato juice
the juice of 1/2 a lemon

a pinch celery salt
a pinch of cayenne pepper

Crack the ice and put into a shaker. Dash the Worcestershire over the ice and pour in the vodka, tomato juice and lemon juice. Shake vigorously and then strain into a tall glass, optionally you can add a pinch of celery salt and a pinch of cayenne pepper.

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A delicous warming soup great served with fresh crusty bread..

1 can red kidney beans, drained
1 large onion, finely chopped
2 tsp Mexican oregano (it stronger, so use more if you use regular oregano)
2 garlic cloves, crushed and chopped
500g fresh tomatoes
2 soaked Chipotles
2 socked Anchos
1 tbsp Olive oil
Salt and Pepper
grated cheese for the topping.

Roast the tomatoes at 180C for about 45 minutes. Saute the onions in oil oil until soft, then add the garlic and simmer for a few more minutes.
Place the tomatoes, garlic & onions, beans, origano and chipotles in a blender and mix until smooth, Push the mixture through a sieve to remove and sdds and skin and place in an pan over a gental heat.
Fry the Anchos in some olive oil and then cut into strips, add these to the soup and add seasoning to taste.
Spoon into bowls and top with the grated cheese..

To find the Chipotles, Anchos and that excellent Mexican Oregano (I have run out again) please visit the Chilli Pepper Pete web site

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Bombay Potatoes great hot with an Indian meal or even cold with salad. They are very simple to make, take very little preperation and make you look like an expert.

4-5 Medium Potatoes
2 Medium Tomatoes
4 tbsp Oil
½ tsp Black Mustard seeds
½ tsp Cumin Seeds
¼ tsp Chilli powder
¼ tsp Turmeric powder
salt to taste

Peel and chop the potatoes into 1/2 inch cubes, part boil until almost done, the drain.
Chop the tomatoes in to approx. 1/4 inch cubes (you know what i mean)
Add the oil to a non-stick pan and place on a medium heat, add a few of the mustard seeds and wait till they start to pop, then add the remaining mustard and cumin seeds and fry for 30 seconds, add the potatoes and gently stir, next add the chilli and turmeric powder and finally the chopped tomatoes again stir gently (we don’t want to mash the potaoes), now taste and add salt if required, simmer for 5-10 min’s  to finish cooking the potatoes and then serve.

If you don’t like the tomatoes, leave them out.. it’s fun to play with your food.

You can vary the heat with different types of chilli powder, many of these will be available from the supermarkets, for a more interesting range of chilli’s visit or

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A very simple but tasty chilli condiment from fellow Chillihead Andy Teo.


  • 2-3 Thai or Cayenne chillies
  • a splash of Sesame oil
  • White Wine Vinegar or Lemon Juice (to taste)
  • Soy Sauce (to taste)

Slice the chillies thinly, removing any loose seeds. Place the chilles in a small dish and add the other ingredients until the mixture is to your liking.

It is great with plain steamed rice and chicken.

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