Add a dash of the pepper sherry (or, if you’re so inclined, pepper rum) to soups or stews when cooking. If you succumb to temptation and eat the pepper, you can always add another one to the sherry later. This keeps in a well-sealed bottle for about six months.–Virginia Burke
LC Pass the Bottle! Note
Plop some hot peppers in a bottle of booze and set it aside for as long as you can resist. What could be easier? Or more versatile? We’re dribbling this over and into and even under beans and rice, oxtail stew, fish tacos…um, just don’t take a swig.
Pepper Sherry Recipe
- Quick Glance
- 5 M
- 5 M
- Makes a lot
- A few whole hot peppers, scrubbed, rinsed, and patted dry
- 1 bottle sherry or rum
- 1. Remove the stems from the peppers and halve them or prick them with a fork or skewer. Then simply soak them in your favorite sherry or rum for a few days. You can do this in a mason jar or, if the peppers are slender enough, you can simply slide them into the bottle of booze. Keep in a sealed bottle in the fridge for up to six months.
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Testers ChoiceTesters Choice
Oct 20, 2011
Think of all the wonderful things you can do with and to this! First of all, you can change the subtle taste of “hot” by choosing different peppers with which to experiment. I used yellow chile peppers for one batch and California serrano peppers for another batch. I elected to try the recipe using the rum instead of the sherry. And now I’m waiting to let each batch sit a while, so that they really rock and roll. They’re both fairly tame right now, but good. I plan to use one or the other in black beans with rice.
It is an old tradition around here—meaning New Orleans—to have a bottle of hot peppers in vinegar or other “spirit” on the table next to the S&P and the Louisiana Gold Hot Sauce. Pepper “Sherry” how do we love thee—let us count the ways! Grillades and grits? Check. Bloody Mary? Check. Beans and rice? Check. Fried chicken? Check. Buffalo wings? Check. A glug in our good ole friend GG? Yep! And best of all—slice a pepper and plaster it in between layers of a great Muffaletta! OH YES!
Pepper Sherry Recipe © 2005 Virginia Burke. Photo © 2005 Steve Baxter. All rights reserved.