What to do? Well, I could just get off my lazy butt and, you know, make them. In addition, Outerbridges, the only company which makes sherry peppers commercially (as well as rum and sherry-rum peppers) gets quite the pretty penny for them: $7 for a five ounce bottle or $23 for a fifth. On the other hand, I can make a batch of about half a liter of peppers for under ten bucks, and about ten minutes of my time. Moreover, I can then customize the sauce to my liking.
Sherry Peppers (Basic Recipe)There you go. Simple, easy, and while it takes a while, it barely takes any active time. However, I wanted to get a bit more flavour out of my sauce. If it was really that easy, the Outerbridges would be out of business. To get a bit more flavour out, I used a mix of peppers, and added a little more spice:
Allow to steep for at least two weeks, and up to a month, then strain and bottle.
- 2 c. - Sherry (Amontillado, preferably, just stay away from cream sherry)
- 3-6 - Hot Peppers, quartered (Bird peppers or Scotch Bonnets would be traditional, but go with what you like.)
Scrivenal Spiced Sherry Peppers #1
- 640 mL - Sherry (Taylor Gold)
- 1 tsp - Ginger root, grated
- 1 - Scotch bonnet pepper, quartered
- 2 - Jalapeno peppers, quartered
- 25 - Cloves, whole
- 1 nut - Nutmeg, coarsely crushed
- 1 stick - Cinnamon
- 10 - Peppercorns, whole
That is the recipe I am following. Hopefully it will work out. I am hoping to get more complexity out of this batch, preferably something which I can also use as cocktail bitters.
This is the second of four posts I am presenting for Wine Blogging Wednesday. You can read the others from the original post, which you can find here.
This is the the first of several posts documenting my August Dramproject.
Well, that's all I got. Enjoy,