Sterilize a 1 qt mason jar Blanch enough peppers to overflow the jar Dump into ice water to stop the cooking Cut a small slit in each pepper I leave the stems on so I have a little handle.
Fill and pack the jar with peppers Sprinkle 1 tsp sugar in the jar Fill with the brandy of your choice Seal the jar tightly and place on a shelf 1 in the garage or wherever Invert the jar every other day for 1 month
Place in the refrigerator until ready to eat or, melt 1 pound of semi-sweet or milk chocolate and dip each pepper 'til coated well. Place on a flat tray and refrigerate.
I happened to have several cases of 25 year old brandy
sitting around, but any brandy, whiskey, Gin or Vodka
should work just fine.
From: Paul Wilson Via: Chile Head Mailing List
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