Bermuda Sherry Pepper Sauce

By: Hannah Lee Leidy
Photo by Andrew Cebulka

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3 cups

  • 1 bottle dry sherry or equivalent amount of dark rum
  • ½ cup bird peppers or other small red peppers
  1. Combine peppers and sherry in a clean sterilized jar and let sit for several weeks. To speed up the process, the peppers can be lightly simmered in enough vinegar to cover, drained, and added to the sherry.
  • from TLP Test Kitchen, Charleston, SC

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