Pepper Sherry

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.

Four bottles of pepper sherry.

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

  • Quick Glance
  • (2)
  • 5 M
  • 5 M
  • Makes 50 (1-tbsp) servings
5/5 - 2 reviews
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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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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!


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  1. Living just outside of St. Augustine, FL, I can tell you the Datil pepper is just an outstanding pepper. I don’t even try to duplicate Outerbridge’s pepper sauce, but trying to get close has been a wonderful trip. Pepper sauce on greens, a must. Enjoy.

    1. Hi Tia,

      They are wonderful! In Bermuda, we call them sherry peppers and use them in everything from traditional Bermuda fish chowder (along with a splash of black rum!) to split pea soup. They just add that yummy kick.

  2. I have a question. I threw a bunch of hot peppers into the freezer and would love to now throw them in a bottle of sherry. I figure that due to the freezing they would probably break down if I left them in too long but I wonder if I strain them out after a week would I be ok? Just long enough to infuse but not too long?

    1. My hunch is that the flavor would be slightly waterlogged, Joanne, just like the peppers. We keep a stash of aji amarillo peppers in our freezer–they’re from Peru and the only way you can buy them is frozen–and as you guessed they collapse into mush as soon as they’re thawed. So we puree them with vinegar and garlic and a mild olive oil into a hot sauce. You may want to consider doing that with your frozen peppers and saving the pepper sherry for fresh peppers, Joanne.

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