Spicy pepper vodka + Sriracha salt = great Bloodys without the brunch crowd. Keep this kit for yourself or give it as a great holiday gift .
Macey J Foronda
Makes 750ml vodka, enough to fill 2 17-oz swing flask bottles (pictured here)
Makes 4 teaspoons salt
INGREDIENTS
For vodka
2 small fresh red chilies
1 small green chili
1 jalapeño chili
1 tablespoon pink peppercorns (can substitute black peppercorns)
1 750 mL bottle good-quality vodka
For salt
4 teaspoons coarse sea salt
½ teaspoon Sriracha
Special equipment
Rubber gloves (optional) for handling chilies
2 17-oz swing flask bottles
Funnel
Baking sheet
Parchment paper
PREPARING THE GIFT
For vodka
Wearing rubber gloves to protect your hands from the heat of the chilies, cut all chilies in half, lengthwise, then use the tip of your knife to scrape out the seeds. Discard the seeds, and divide the halved chilies evenly between the two 17-oz bottles. Add 1/2 tablespoon pink peppercorns to each bottle, then funnel the vodka in, and close the bottle.
For sriracha salt
Preheat oven to 200 degrees and line a baking sheet with parchment. In a small mixing bowl, combine salt and sriracha and mix until the sriracha evenly coats the salt, and the salt is a light pink. Spread the salt over the lined baking sheet, and place in the 200 degree oven for about an hour, until the mixture is completely dry. Let cool, and store in a ziploc bag.
Divide sriracha salt into 2 small plastic baggies, or make two small pouches out of plastic wrap, and tie one pouch to each gift bottle with twine or ribbon. Salt will keep for up to 2 months, and vokda will keep indefinitely.
Photo by Emily Fleischaker
