Preparation info
  • Makes about

    1 pint

    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • 6 whole fresh hot red peppers
  • 1 pint light rum, or dry sherry


Put the whole peppers into a glass jar and pour in the rum or sherry. Cover tightly with the lid and allow to stand 10 days before using. Use a few drops in soups or sauce. Pepper Vinegar is made in the same way.

If fresh peppers are not available, whole, hot dried peppers may be used.