| 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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