TEQUILA CHILI LIME GUMMY BEARS
What you need
1 cup Tequila
Knox unflavored gelatin – 8 pks
1/2 cup Water
1/2 cup Lime juice
4 or 5 small Thai Chilis
Cast Iron Skillet or saucepan
Silicone candy molds or gummy bear molds
Turkey baster – for filling the molds
Tongs or Wooden spoon for removing chilis after roasting
Optional flavored Jello pkt (for color)
Dry roast a 4 or 5 small Thai chilis in a decent sized skillet.
Just long enough for them to release some chili oils in the skillet and they have a few black spots on the chilis.
Remove with tongs (do not touch them with your fingers, the undiluted oils will irritate you for hours)
Discard them after roasting – you were just getting the oils to release flavor in the skillet.
Now mix knox gelatin envelopes with the liquids in the pan.
Simmer and keep stirring to dissolve the gelatin.
I usually add 1 tablespoon of orange or lemon flavored "jello" just for a little bit of coloring.
Using a turkey baster, pour into ice cube trays or silicone candy molds if you do not have gummy bear molds.
For the total of 2 cups liquids, we use 1 cup of tequila, 1/2 cup lime juice 1/2 cup water (we skipped using lemon juice) 8 envelopes of Knox unflavored gelatin
These types of Silicone Candy molds from Wilton can be used if you do not have Gummy Bear molds. They are readily available at Michael’s, JoAnn’s, Hobby Lobby, Walmart and Amazon.
I based it on this Alton Brown recipe but added no sugar which was called for in the original recipe. Sugar gives you a hangover.
Our recipe is modified from this source: