Sherry peppers

Yield: 1 bottle

Measure Ingredient
½ cup (to 1 cup) bird peppers
\N \N Or Scotch bonnets
1 \N Bottle sherry
\N \N (pref amontillado)

Stem the peppers and wash thoroughly. If using bird peppers, leave them whole. If using Scotch bonnets, cut each pepper lengthwise into quarters.

Pour 1 cup sherry out of the bottle into a measuring cup. Place the peppers in the bottle. Top up the bottle with the remaining sherry.

Tightly cap the bottle.

Let the sherry peppers steep for at least 2 weeks, preferably a month, before serving. To use, sprinkle a few drops into soups, stews, chowder, or any dish in need of a little fire.

Will keep indefinitely at room temperature.

Variation for Pepper Rum: Add 10 allspice berries, 2 whole cloves, and 1 sprig of thyme. Prepare as for sherry peppers using 1 bottle dark rum in place of the sherry.

The Caribbean Pantry Cookbook

by Steven Raichlen

ISBN 1-885183-10-0

pg 57

Submitted By DIANE LAZARUS On 12-13-95

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