Tequila and Jalapeño Gelatin Shots
Votes: 1
Time: 2 hours 30 minutes
Complexity: easily
Servings: 36
Complexity: easily
Servings: 36
If you're thinking of serving tequila in a unique way at your party, consider jalapeño popper shots. Jalapeños are transformed into edible shot glasses for the tequila and lime juice jelly. It'll be a Mexican-inspired treat! Since some jalapeños are hotter than others, you won't know how hot your shot will be until you try it.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 7 gr. powdered gelatin
- 1 cup tequila
- Finely grated zest of 1 lime + 0.5 cup lime juice
- 12 large jalapeños (about 10 cm long, not counting the stem)
- 2 tablespoons of sugar
- A pinch of coarse salt
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Recipes with similar ingredients: jalapeno pepper, tequila
Cooking the dish according to the recipe:
- Place 1/4 cup cold water in a small microwave-safe bowl and add the gelatin. Let sit for 5 minutes.
- Microwave the mixture until the gelatin is liquid, about 20 seconds. Stir until the gelatin is completely dissolved. Combine the tequila and lime juice in a liquid measuring cup and stir into the gelatin mixture.
- Trim the wide end of each jalapeño by 0.5 cm and use a small spoon to scrape out the seeds and membranes. Place the jalapeños, cut side up, in a plastic container large enough to hold the jalapeños in a single layer, pressing them as tightly as possible to prevent them from falling, breaking, or becoming misshapen.
- Pour a small amount of the gelatin mixture into each pod, filling them to the top (about 2 tablespoons each). Refrigerate until the jelly sets, at least 6 hours, or preferably overnight.
- Combine the lime zest, sugar, and salt in a small bowl and rub with your fingers until the zest is evenly incorporated into the mixture.
- Trim and discard the pointed end of each popper, then cut them into thirds. If not serving immediately, arrange the jalapeño slices on a baking sheet and refrigerate until ready to serve, about 2 hours.
- When ready to serve, spread an even layer of finely crushed ice on a rimmed serving platter and top with jalapeño slices. Serve with a lime wedge.
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