- 1 Jalapeño
- 2 cups Blanco Tequila
Thinly slice the jalapeno. (Remove the seeds if you prefer less spice.)
Place jalapenos in the bottom of a 16-ounce mason jar. Top with tequila and cover with lid. Let sit 1-2 days. (The longer it sits, the spicier it gets.)
Remove jalapenos with a slotted spoon or strainer, and store in an airtight container.