By Helen Witty and Elizabeth Schneider
Try using pepper sherry in place of bottled hot pepper sauces of the familiar kind; you may find, like Bermudians and Caribbean islanders, that you prefer it.
After you have allowed the sherry and peppers to steep for about 2 weeks, taste the liquid with care—the mellow sherry aroma carries no hint of the fieriness the peppers have given to the wine. The best way to judge whether it’s ready to use is to sprinkle a drop or two onto a bland food, then taste. Only those with palates ac