Homemade Jalapeño Vodka

| Last Updated: August 17, 2019 | ,

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Perfect for spicy Bloody Marys and martinis…

Sure you could reach for that Absolut Peppar, and take the easy route to a spicy vodka. But where would the fun be in that? It’s so simple to turn that bottle of plain vodka into something hot, hot, hot. All you need is a few jalapeño peppers and time.

With the seeds removed, jalapeños provide a light amount of spice to your vodka. it’ll turn your everyday martinis and Bloody Marys into cocktails with extra oomph, but they won’t be so hot as to turn off the less-spicy inclined among your friends and family. 

Homemade Jalapeno Vodka

0 from 0 votes
Prep Time 5 mins
Cook Time 8 hrs
Total Time 8 hrs 5 mins


  • 1 bottle vodka 750 ml
  • 2 jalapeño peppers sliced into wheels (or lengthwise), seeds removed


  • Place the jalapeño wheels into a 750 ml bottle, mason jars (a handful in each jar), or another sealable beverage container.
  • Pour the vodka over the jalapeño peppers, then seal the bottle or jars.
  • Placed the sealed jars in a kitchen corner (out of direct sunlight)
  • Allow the vodka to sit at least overnight, but for best flavor let them sit sealed for 5 to 7 days.
  • Unseal jars, remove the jalapeño rings, then serve in your favorite Bloody Mary or martini!


Want more heat? Let the vodka sit for longer (up to a week) prior to unsealing. Or reach for red jalapeños instead of the typical green. They tend to carry more heat.
Do not opt to keep the seeds in the jalapeños to try and increase the heat. While the seeds in chili peppers do carry much of a pepper's spiciness, leaving them in can turn your flavorful vodka into something too bitter to drink over time.
Tried this recipe?Mention @PepperScale or tag #PepperScale!
Matt Bray

Matt Bray

Chief Chilihead at Cindermint
Founder of PepperScale and Cindermint LLC. Sucker for a good scotch bonnet. Spicy food super-fan. Current fiery fascination: Datil hot sauces.


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