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Hot Pepper Sherry
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    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.

    From: "A Dash of Elegance"
    Posted By: Suzanne
    Post Date: Sun, 08 Feb 1998

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