Yield: 1 Servings
|18||"wine peppers" or similar quantity of the tiny red peppers|
|Barbados white rum|
From: anthony rue <true@...>
Date: Sat, 17 Aug 96 17:42:15 -0000 Here's a twist on the pepper booze that was posted a few weeks ago. Can't say I've tried it myself; I only bring back Cockspur VSOR and I'm not about to cut it with sherry. As for amounts, I mostly saw 12 oz bottles of rum in the non-tourist stores and would use that as a starting point: Remove stems from the peppers and place in a bottle, then cover with rum and leave for two weeks. Strain and dilute to required "hotness" with sherry.
CHILE-HEADS DIGEST V3 #076
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .