Bermudan Pepper Sherry Recipe
Photo from Adobe Stock/maxsol7
Makes 750 mL
Vegan, vegetarian, gluten-free
Under sail, a ship took months to reach a destination, and food spoilage was constant. Peppers, having a large amount of vitamin C, proved a great antidote to sailors dying of scurvy, a disease caused by a lack of that essential vitamin. Put into liquor, peppers were made safe from microbes, and could make the crossing, and a new, fascinating flavor was born. Use this on everything from morning eggs to a Bloody Mary.
- 1 750 mL bottle dry or sweet sherry
- 1/2 cup pequin chiles or other chiles small enough to fit through the bottle mouth
- Using a sharp knife, make a small slit in the side of each chile.
- Remove 1/2 cup of the sherry and save for another use. Drop the chiles into the bottle. Seal tightly and let the sherry age for at least 1 week before using.
Also from The Hot Sauce Cookbook:
- Hot Sauces Around the World and 10 Tips for Making Great Hot Sauce
- Easy Aged Pepper Mash Recipe
- Puerto Rican Pique Recipe
- Sriracha Recipe
More on creating your own hot sauces:
Excerpt from The Hot Sauce Cookbook: The Book of Fiery Salsa and Hot Sauce Recipes , published by Rockridge Press. Copyright © 2014 by Callisto Media. All rights reserved.
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