This pepper sherry is a popular Caribbean condiment made, with hardly any effort, from hot chile peppers and sherry or rum. Drizzle or splash it over eggs, rice, beans, stew, tacos, and more for unexpected intrigue.
- Quick Glance
- 5 M
- 5 M
- Makes 50 (1-tbsp) servings
Remove the stems from the peppers and halve them or prick them with a fork or skewer.
Soak the peppers in 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.
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. Yep! And best of all—slice a pepper and plaster it in between layers of a great muffaletta! OH YES!