This Chili Pepper extract Recipe is a great way to preserve your chilis, with a shelf life of 1-2 years. It’s not only a pantry staple, but also a thoughtful gift for your spicy food lovers.
If you’re not using your garden-grown chilis check out your local ethnic grocery stores they tend to have more options and cost a lot less money.
Chili pepper extract, when applied to the skin has several benefits:
- Pain Relief: It may help ease muscle and joint pain due to its compound, capsaicin.
- Reduced Inflammation: Capsaicin may decrease inflammation, aiding conditions like acne, psoriasis, and eczema,
- Better Circulation: It can widen blood vessels, improving blood flow to the skin. Contributes to better skin health by delivering oxygen and nutrients to the cells and promoting the removal of waste products.
- Fight Germs: Chili pepper extract might help combat bacteria and fungi on the skin. Useful in the treatment of certain skin infections or as a natural remedy for acne.
- Antioxidant Protection: It contains antioxidants that shield the skin from damage caused by free radicals.
- Exfoliation: It can boost blood flow, aiding in the removal of dead skin cells for a brighter complexion.
- Hair Growth: Some studies suggest it may promote hair growth by stimulating the scalp.
However, it’s crucial to test it on a small area first and dilute it to prevent irritation, especially for sensitive skin. Avoid contact with eyes and sensitive areas, and discontinue use if irritation occurs.
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HELPFUL EQUIPMENT for this Chili Pepper extract Recipe:
- 2 Pack Stainless Steel 18/8 Small Food Strainer
- 6 Pack 8 Ounce Empty Glass Bottles with Lids, Amber
- 8 pack 33oz / 1000ml swing top glass bottles with airtight cap lids
Ingredients:
- Dried chili peppers (such as cayenne, habanero, or Thai chili)
- High-proof alcohol (such as vodka or Everclear)
You can use any chili, the type of pepper you choose will determine the heat level and flavor of your extract. You can start with approximately 1 ounce (28 grams) of dried chili peppers per liter of alcohol.
For more punch: Choose smaller peppers like Arbol or Thai chilis.
For a milder taste: Go for bigger peppers like ancho or guajillo.
Adjust to taste: Taste as it infuses. Add more peppers if needed for the flavor you like.
Instructions for this Chili Pepper extract Recipe:
- Remove the stems and seeds from the peppers if desired, as they can add bitterness to the extract.
- Place the dried chili peppers in a clean, airtight glass jar or bottle. You can crush them slightly to help release their oils and flavor.
- Pour alcohol over the peppers to completely cover them. use alcohol that is at least 80 proof (40% alcohol by volume) to best extract the chili’s flavor and heat.
Steeping:
- Allow the peppers to steep in the alcohol for several weeks to several months, depending on the desired intensity of flavor.
- Shake the jar occasionally to redistribute the flavors.
Straining:
- Once steeping is complete, strain the extract through a fine mesh sieve, cheesecloth, or coffee filter to remove solid particles.
- Press gently to extract as much liquid as possible.
Storage:
- Transfer the strained extract into clean, airtight bottles or jars.
- Seal tightly and store in a cool, dark place until ready to use.
- Pour enough base alcohol over the ingredients to completely submerge them.
- Seal the jar tightly and store it in a cool, dark place for optimal infusion.
Notes for this Chili Pepper extract Recipe:
- Patience is key: Allow sufficient time for the flavors to fully infuse into the alcohol.
- Quality matters: Use fresh, high-quality ingredients for the best results.
- Experiment and customize: Feel free to mix and match flavoring ingredients to create unique blends.
- Labeling: Be sure to label your homemade extracts with the date and ingredients for future reference.
- Shelf life: Homemade extracts can last for an extended period if stored properly, but flavors may diminish over time.
Chili Pepper extract Recipe
Ingredients
- you might start with 2 to 4 medium to large-sized chili peppers (such as jalapeños or Serranos) per cup of alcohol for a moderately spicy extract. For 2 cups of alcohol, this would mean using 4 to 8 chili peppers.
- Everclear 190 proof
Instructions
- Choose Your Chili Peppers: Select your preferred chili peppers based on the level of heat and flavor you desire. Common options include jalapeños, serranos, habaneros, or even hotter varieties like ghost peppers or Carolina Reapers. Keep in mind that different peppers will yield different levels of spiciness and flavor.
- Prepare the Chili Peppers: Wash the chili peppers thoroughly under cold water to remove any dirt or debris. If desired, you can remove the stems, seeds, and membranes to reduce the heat of the extract. Alternatively, you can leave them intact for a spicier extract.
- Slice or Crush the Peppers: Slice the chili peppers into smaller pieces or crush them lightly with a knife or kitchen utensil. This will help release their flavor and heat during the infusion process.
- Place Peppers in Jar: Place the sliced or crushed chili peppers into a clean glass jar with a tight-fitting lid. You can fill the jar halfway to two-thirds full with peppers, depending on how strong you want the extract to be.
- Add Alcohol: Pour enough alcohol (such as vodka or rum) into the jar to completely cover the chili peppers. The alcohol will act as a solvent, extracting the flavors and heat from the peppers.
- Seal the Jar: Seal the jar tightly with the lid and give it a gentle shake to ensure that the peppers are fully submerged in the alcohol.
- Infuse: Place the sealed jar in a cool, dark place, such as a pantry or cupboard, and let it infuse for at least 1 to 2 weeks. The longer you let it infuse, the stronger the extract will be.
- Strain: After the infusion period, strain the extract through a fine-mesh sieve or cheesecloth to remove the chili pepper solids. You can discard the solids or use them in cooking if desired.
- Store: Transfer the strained chili pepper extract to a clean glass bottle or container with a tight-fitting lid. Store it in a cool, dark place until ready to use.
Notes
- Patience is key: Allow sufficient time for the flavors to fully infuse into the alcohol.
- Quality matters: Use fresh, high-quality ingredients for the best results.
- Experiment and customize: Feel free to mix and match flavoring ingredients to create unique blends.
- Labeling: Be sure to label your homemade extracts with the date and ingredients for future reference.
- Shelf life: Homemade extracts can last for an extended period if stored properly, but flavors may diminish over time.
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