This pepper sherry is a popular Caribbean sauce made with hot peppers and sherry or rum. Drizzle over eggs, rice, beans, stew, and tacos for an unexpected pop.
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.
- Quick Glance
- 5 M
- 5 M
- Makes 50 (1-tbsp) servings
IngredientsEmail Grocery List
Recipe Testers Reviews
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!