Photo: Stephen Devries; Food Styling: Erin Merhar 
Yield
Serves 8

How to Make It

Place jalapeño chile, habanero chile, and Fresno chile in a clean, dry 1-quart glass jar. Pour vodka over chiles. Cover and let stand 8 hours or overnight. (If you'd like the vodka spicier, leave chiles in vodka an additional 8 hours.)

Pour vodka through a fine wire-mesh strainer into a clean, dry 1-quart glass jar. Discard chiles. Cover and store in refrigerator up to 2 weeks.

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