Hot Pepper Sherry
By: Emily Heston
Published: Thursday, December 10, 2009 - 3:53pm

Ingredients




8 habanero peppers
5 cloves garlic, peeled
1 tablespoon black peppercorns
750 ml bottle of dry Amontillado sherry

Preparation

1 Sterilize a wide mouth jar large enough to hold all of the sherry. 2 Wash and dry the peppers. 3 Pierce the peppers in several places and place them in the jar. 4 Add the garlic and peppercorns. 5 Pour in the sherry, cover, and store in a cool, dark place for 2 weeks. 6 Line a strainer with cheese cloth and using a funnel, pour the sherry into a bottle or decanter (this may be easier as a 2-step process). 7 Discard the peppercorns and the garlic. Add the habaneros to the sherry. This can be stored at room temperature, we like keeping refrigerated.

About


Hot Pepper Sherry is a popular condiment in the Carribean Islands.  It's nutty, spicy, slightly sweet, but with a dry finish.   It adds depth to soups, stews and bloody mary's.