Bermudan Pepper Sherry Recipe

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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


  1. Using a sharp knife, make a small slit in the side of each chile.
  2. 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:

More on creating your own hot sauces:

The recipes in The Hot Sauce Cookbook will have you wiping your brow, chugging water, and helping yourself to seconds. Using a variety of chiles and easy-to-find ingredients like vinegar and red pepper flakes, The Hot Sauce Cookbook shows you how to prepare your favorite sauces and pair them with authentic regional recipes. The Hot Sauce Cookbook gives you clear instructions for every step of the way, from choosing chile peppers, to stocking your kitchen, to storing the finished product. The Hot Sauce Cookbook lets you cook some of the world’s spiciest dishes, with 49 hot sauce recipes from around the world; 27 food recipes, such as Cajun Barbecue Sauce, Puerto Rican Pique, Korean Barbecued Beef, and Grilled Chicken Satay; and profiles of 29 types of chiles and their heat levels. With this book, you won’t need to go to a restaurant or a grocery store to enjoy great spicy flavors — they’ll be waiting for you in your fridge.

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.

Inspiration for edible alchemy.