Pepper Sherry
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.
Ingredients
- 3 whole hot peppers, scrubbed, rinsed, and patted dry
- One (26-ounce) bottle sherry or rum
Instructions
- Remove the stems from the peppers and halve them or prick them with a fork or skewer.
- Pack your peppers into a clean mason jar and cover with sherry (or rum) and screw on the lid. If the peppers are slender enough, you can simply slide them into the bottle of booze (you may have to remove some of the liquor) and cap.
- Let sit for up to a week before using. Keep in a sealed bottle in the fridge for up to six months.
Notes
*What kind of chile peppers can I preserve in sherry?
This recipe is a little vague, we know. But therein lies the beauty of it. Use what you like, or have on hand, or what tickles your fancy at the market. Search out something hot or mild or fruity, that's all up to you. You can use any pepper that will fit into your chosen vessel--a small bottle will take a whole handful of small peppers. A mason jar might take 3 or 4 big ole peppers. Mix and match to your heart's content. A good way to decide is to look at the container you want to use and then pick your peppers from there, Peter Piper.Nutrition
Serving: 1tablespoon | Calories: 13kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Fiber: 1g | Sugar: 1g