If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: A legacy from seafaring British Navymen who tossed hot red peppers into bottles of Sherry, Rum and Gin to create a sauce that masked 'food-gone-off' on long voyages.
Think of it as the Nigerian hot sauce. Like Sriracha of Thailand. And the Sherry Pepper Sauce of Bermuda.
This creates a hot sauce with kick and bite! Great in chowders (cf. with Bermuda Sherry Pepper Sauce), on burgers, over stews and peanut sauces. Anywhere were a great tasting hot sauce is required. - Kitchen Butterfly
Makes a bottle
- Gin (I used Gordon's London Dry Gin)
- Hot (red) chili peppers (bird's eyes, holland peppers, etc)
- Optional: Whole Peppercorns, Crushed Cardamom Pods, Cinnamon stick
- You'll need a jar or bottle. For this recipe I used a dozen chili peppers, and roughly a cup of gin. You can adjust according to the size of your receptacle.
- Wash and remove the stalks of the peppers.
- Slice half way along the length and pile into bottle. Add optional ingredients if you like.
- Top with gin.
- Stow in a dark, not dreary place. Shake once a week and leave to mature till the sauce turns red - a couple of weeks.
- For best results, leave to mature for 4 - 6 weeks.
- When ready, use as you like. Shake, shake, shake, then douse.
Fried cheese? Yes, please.
Lettuce love vegetables.
A master class in recipes.
The Daily Grind
Bold and brewtiful coffee.