Sous Vide Chilli Vodka


Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...

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Ever heard of Chilli Vodka? It'll soon be a household name. By heating the vodka with the chillies in it, you accelerate the infusion process. And it's so much better using the Anova. Why? If you did this over a stove, you'd lose some of the alcohol through evaporation. Going Sous Vide means everything stays in tact. 
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Pro-level cooking techniques made simple.

Ingredients for 10

  • 1 375 ml bottle of vodka

  • 2 small red chillies


  • Step 1

    Put the chillies into a bag with the vodka, squeeze the air out of the bag (you don't have to get all of the air out - just the bulk of it), fold the edges over a few times and then clip to your water bath – cook sous vide at 153F/ 67C for 2 hours.

    • When it's done...

    • Step 0

      Plunge the bag into an ice bath, remove the chillies from the vodka and transfer the liquid back into the bottle.

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152.6 F / 67 C Recipe Temp
Recipe Time
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