Sherry peppers
1 bottle
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | (to 1 cup) bird peppers |
| Or Scotch bonnets | ||
| 1 | Bottle sherry | |
| (pref amontillado) | ||
Directions
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