Hot Pepper Sherry
Sterilize a wide mouth jar large enough to hold all of the sherry.
Pierce the peppers in several places and place them in the jar.
Add the garlic and peppercorns.
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).
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.
1 (recipe easily multiplied)
Thursday, December 10, 2009 - 3:53pm