Sherry Peppers Recipe
Yield: 1 bottleRecipe by luhu.jp
Ingredients:
1/2 cup: , (to 1 cup) bird peppers
1 Bottle: sherry,
Or Scotch bonnets,
, 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
Source from luhu.jp
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
Source from luhu.jp