| 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 <suz@avana.net> on Feb 08, 1998
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