Down in Texas jalapenos are abundant. You'd be hard pressed to find even a convenience store that doesn't have jalapenos in it. You may not find serranos or habaneros, but by god there will be a barrel full of jalapenos near the front door of EVERY grocery store. We use them in everything - breakfast, lunch and dinner. If you don't like them, don't come here.
A couple of summers ago I got really into this infusion of tequila I adapted from another recipe. I would keep a bottle of it in the freezer and have a little glass, like a liqueur after dinner, in the evening. I'm really not so fancy as to drink liqueurs after dinner, I just love tequila and any excuse to drink it.
One of the nice things about this infusion is that you can use a middle-of-the-road tequila and it no trace of its mediocrity will be noticeable - a bonus for a girl on a budget. The longer you infuse it, the more pineapple juice will dilute the tequila, but also the more heat will accumulate from the jalapenos. It's a fine balance that must be monitored every 6-12 hours or so until it suits your taste. If you forget about it and over infuse the jalapenos you will have some serious fire-water on your hands.
Jalapeño Pineapple Infused Tequila
1 750ml bottle of decent tequila - reposado is even better, though
2-3 good sized jalapenos, halved and seeded
1 pineapple, peeled and cut into chunks
1 sprig of rosemary
Combine all the ingredients in a glass container and refrigerate covered for 12 - 36 hours, tasting every 6 - 12 hours for heat. When desired infusion is reached, strain the ingredients through cheesecloth. Eat a few of the pineapple chunks - what the hell, it's the middle of the day and you could use a little buzz right about now - you've earned it. Store the tequila in the freezer.
adapted from Lark Creek Inn Tequila Infusion