Name: Hot Pepper Sherry
Ingredients: 6 Habaneros; (up to 8); 4 Cloves garlic; (up to 5); 1 tb Black peppercorns; 1 Bottle dry cocktail sherry

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CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

6		Habaneros; (up to 8)
4		Cloves garlic; (up to 5)
1	tb	Black peppercorns
1		Bottle dry cocktail sherry

INSTRUCTIONS

Here is a quick recipe from "A Dash of Elegance" for a pepper sherry. There
are quite a few other flavored sherry recipes in there as well, but this is
the first I plan to make.
Wash and dry the peppers. Pierce them in several places with a fork and put
them in a wide mouthed jar. Add the garlic and peppercorns. Add the sherry,
cover, and store in a cool dark place for 2 weeks. Strain the sherry
through several layers of cheesecloth into the original bottle. Discard the
peppercorns but reserve the garlic and habaneros in a small jar with just
enough sherry to cover and refrigerate and use with appropriate recipes.
Posted to CHILE-HEADS DIGEST by Suzanne <[email protected]> on Feb 08, 1998

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