Yield: 1 servings
|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|
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).
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.