Slice peppers into thin slices and add to an airtight container.

Pour in mezcal and seal. Shake and set aside in a cool, dark place.

Infuse overnight and taste. Continue to infuse, as desired, checking the taste every 12 hours or so.

When you like the flavor, strain out the pepper slices and seeds. Add infused mezcal to an airtight container and store for up to 1 year.