Start by roasting the jalapenos. Turn your burner up to full blast. Spear one of the jalapenos with a long fork and hold it directly over the flame until the skin starts to bubble and blacken. Flip the jalapeno and blacken the other side. Do not let your jalapeno catch on fire! Once the jalapeno is completely roasted, set aside and repeat this process with the other two jalapenos. If you don’t have a gas stove, you can also roast jalapenos under the broiler.
Let the roasted jalapenos cool a bit until you can handle them. Scrape off the blackened skin using the tip of a knife. Discard the skin. Cut off the stem end of the jalapeno and slice in half. Remove the ribs and seeds. Slice each piece into ½ inch wide strips.
Place strips of roasted jalapeno into a large mason jar or other glass container. Add the silver tequila. Seal jar and steep for 1 to 3 days.*
Strain the tequila into a clean jar or bottle. Discard the roasted jalapeno strips.
* The steeping time depends on how spicy you want your tequila to be. I would recommend tasting the tequila every 24 hours until your reach your desired spiciness. I have a pretty high heat tolerance, so I let mine steep for 3 days.