| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Twelve, Chefs, Of, Christmas | 1 | servings | |
INGREDIENTS
| 1/2 | pt | Juiced carrot; celery, mild onion |
| 1 | l | Fresh juiced Italian plum or vine |
| ; tomatoes | ||
| 8 | Coarsely chopped; peeled, cored fresh | |
| ; tomato pulp | ||
| 1/2 | ts | Fine fresh ground black pepper |
| 2/3 | ts | Celery salt |
| 5 | Shakes Tabasco; or to taste | |
| 7 | Shakes Worcestershire sauce | |
| 2 | tb | Mild horseradish; (1tbsp if strong) |
| 1/2 | Lemon; juice of | |
| 1 | Lime; juice of | |
| 1 | c | Good quality vodka |
| 4 | tb | Chilli sherry |
| 4 | lg | Whol fresh red chillies |
| 1 | Bottle dry sherry |
INSTRUCTIONS
CHILLI SHERRY Juice the tomatoes and other vegetables using a mechanical extractor. Reserve the juice and add the seasonings, citrus juices and spirit and then stir in the fine chopped tomato pulp (for texture). Chilli sherry: Place 4 large whole red chillies, previously blanched for 15 seconds in boiling water, into a sterilised white wine (clear glass) bottle. Pour over them a bottle of dry sherry, such as fino. Cream or medium sherries do not seem to work very well with this idea. Leave to steep for about 3 weeks. A few drops of chilli sherry adds flavour to gravy, risotto, soup and other sauces. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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