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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Pepper Sherry Recipe © 2005 Virginia Burke. Photo © 2005 Steve Baxter. All rights reserved.