recipe 
yields
3 cups
1 bottle dry sherry or equivalent amount of dark rum
½ cup bird peppers or other small red peppers
Ingredients
steps
- 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.
Date Published: 12.07.11
share
- from TLP Test Kitchen, Charleston, SC
