# jalapeno infused margarita mix

**URL:** <https://community.anovaculinary.com/t/jalapeno-infused-margarita-mix/21534>\
**Category:** Anova Support\
**Created:** [June 5, 2019, 4:49am UTC](https://community.anovaculinary.com/t/jalapeno-infused-margarita-mix/21534 "2019-06-05T04:49:03Z")\
**Posts on this page:** 4\
**Page:** 1

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**Author:** ![Dr\_Rok](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/dr_rok/32/199_2.png) [@Dr\_Rok](https://community.anovaculinary.com/u/Dr_Rok)\
**Post date:** [June 5, 2019, 4:49am UTC](https://community.anovaculinary.com/t/jalapeno-infused-margarita-mix/21534/1 "2019-06-05T04:49:03Z")

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I would like to infuse some sugar free margarita mix with a nice jalapeño bite. Suggestions on times and temps?

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**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\
**Post date:** [June 5, 2019, 7:35am UTC](https://community.anovaculinary.com/t/jalapeno-infused-margarita-mix/21534/2 "2019-06-05T07:35:51Z")

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I use 130F/60C for a minimum of 4 hours for any of my infusions.

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<div class="post-metadata">

**Author:** ![Dr\_Rok](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/dr_rok/32/199_2.png) [@Dr\_Rok](https://community.anovaculinary.com/u/Dr_Rok)\
**Post date:** [June 13, 2019, 9:31pm UTC](https://community.anovaculinary.com/t/jalapeno-infused-margarita-mix/21534/3 "2019-06-13T21:31:05Z")

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Do you see any problems with my infusing the mix rather than the tequila?

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<div class="post-metadata">

**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\
**Post date:** [June 14, 2019, 10:31pm UTC](https://community.anovaculinary.com/t/jalapeno-infused-margarita-mix/21534/4 "2019-06-14T22:31:23Z")

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Can’t see any problem in trying, but the tequila will probably take on the aromatics more readily. One of the reasons for using alcohol in infusions (not just the cocktail kind) is that the alcohol absorbs and preserves the plant essence/ester that is the desired flavour/aroma/property.