Hot pepper sherry

Yield: 1 Servings

Measure Ingredient
6 \N Habaneros; (up to 8)
4 \N Cloves garlic; (up to 5)
1 tablespoon Black peppercorns
1 \N Bottle dry cocktail sherry

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

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