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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.
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