Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ½ pint | Juiced carrot; celery, mild onion |
| 1 litre | Fresh juiced Italian plum or vine |
| \N \N | ; tomatoes |
| 8 \N | Coarsely chopped; peeled, cored fresh |
| \N \N | ; tomato pulp |
| ½ teaspoon | Fine fresh ground black pepper |
| ⅔ teaspoon | Celery salt |
| 5 \N | Shakes Tabasco; or to taste |
| 7 \N | Shakes Worcestershire sauce |
| 2 tablespoons | Mild horseradish; (1tbsp if strong) |
| ½ \N | Lemon; juice of |
| 1 \N | Lime; juice of |
| 1 cup | Good quality vodka |
| 4 tablespoons | Chilli sherry |
| 4 larges | Whol fresh red chillies |
| 1 \N | Bottle dry sherry |
CHILLI SHERRY
Juice the tomatoes and other vegetables using a mechanical extractor.
Reserve the juice and add the seasonings, citrus juices and spirit and then stir in the fine chopped tomato pulp (for texture).
Chilli sherry:
Place 4 large whole red chillies, previously blanched for 15 seconds in boiling water, into a sterilised white wine (clear glass) bottle. Pour over them a bottle of dry sherry, such as fino. Cream or medium sherries do not seem to work very well with this idea. Leave to steep for about 3 weeks.
A few drops of chilli sherry adds flavour to gravy, risotto, soup and other sauces.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.