Rinse and drain peppers; cut off and discard stems. Slice peppers roughly
into container of a blender or food processor. Standard disclaimer
concerning peppers apply.
Chop peppers; gradually add sherry and brandy, continue to run machine
until it produces a rough puree. Add lime juice and salt, add ground
pepper if fresh peppers are mild.
Scrape mixture into a clean, dry pint jar. Cover top with square of nylon
net or two layers of cheesecloth held in place with band portion of canning
lid. Set jar in warm spot and allow to ripen and swap flavors for two to
three weeks, giving it a gentle shake now and then.
Taste sauce and add more ground pepper if needed( if you got a good crop of
peppers this won't be the case). Pour mixture in to container of blender
and puree again, this time making as smooth as possible. Press mixture
through a very fine meshed sieve. Funnel into bottles suitable for table
use. I use old hot sauce bottles with the shaker. Store in refridgerator.
I make 3-5 pints every season, and have never any problem with spoilage.
This is my favorite of all the recipes I make. The best thing besides the
taste is that it dosn't really seperate like vinager based mixtures
Recipe By : Fancy Pantry
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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