Re: [CH] Chile sherry
Suzanne (suz@avana.net)
Sun, 08 Feb 1998 10:51:38 -0500
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.
Hot Pepper Sherry
6 to 8 habaneros
4 to 5 cloves garlic
1 tablespoon black peppercorns
1 bottle dry cocktail sherry
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.
>
>At 5:30 AM +1100 7-2-98, Mary McGee Wood wrote:
>>Chile-flavoured oils seem to crop up as a bit of an FAQ here, but I
>>haven't seen anyone mention one of my own favourite condiments, chile-
>>flavoured sherry.
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