| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Caribbean | Sauce/gravy, Jamaica, Alcohol, Caribbean, Upload | 1 | Pint |
INGREDIENTS
| 6 | Pepper, red, hot; fresh | |
| 1 | pt | Rum, light |
INSTRUCTIONS
Put the whole peppers into a glass jar and pour in the rum (or dry sherry). Cover tightly with the lid and allow to stand 10 days before using. Use a few drops in soups or sauce. Pepper vinegar is made in the same way. If fresh peppers are not available, whole, hot dried peppers may be used. MM and upload by DonW1948@aol.com / CBCC Submitted By DONW1948@AOL.COM On WED, 8 NOV 1995 211016 -0500 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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