Ingredients

The following ingredients have 4 Servings
  • 2-3 cups unflavored moonshine
  • 3 habanero peppers

Instruction

  • Slice the peppers in half lengthwise and add them to a container with a lid.
  • Add moonshine and seal. Shake well.
  • Screw the lid on tight and store in a dark, cook place for at least 4 hours. Longer is better for more heat. I let mine steep a few days.
  • Strain the moonshine to remove the chili peppers and use as needed above.
  • Refrigerate and enjoy!