Hot pepper sherry
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Habaneros; (up to 8) | |
| 4 | Cloves garlic; (up to 5) | |
| 1 | tablespoon | Black peppercorns |
| 1 | Bottle dry cocktail sherry | |
Directions
Here is a quick recipe from "A Dash of Elegance" for a pepper sherry. There are quite a few other flavored sherry recipes in there as well, but this is the first I plan to make.
Wash and dry the peppers. Pierce them in several places with a fork and put them in a wide mouthed jar. Add the garlic and peppercorns. Add the sherry, cover, and store in a cool dark place for 2 weeks. Strain the sherry through several layers of cheesecloth into the original bottle. Discard the peppercorns but reserve the garlic and habaneros in a small jar with just enough sherry to cover and refrigerate and use with appropriate recipes.
Posted to CHILE-HEADS DIGEST by Suzanne <suz@...> on Feb 08, 1998