For some "heat", add this hot spicy Caribbean seasoning to your soups, vegetables and seafood dishes.
Preparation Time: 30 mins
Yield: 50 x 1 tsp servings (makes about 1 liter)
Wash and cut off caps of peppers, removing stems and leaves. Puncture peppers several times with a sharp knife. Put peppers in 1 liter container(s) until you cannot fit anymore. Pour sherry over and covering the peppers, filling the container. Close the container(s).
Use after one month or more. Sealed, it will last until it is gone, whether that be days or years.
* Important!! For best results, use Spanish sherry, such as Manzanilla or Fino. Use fresh raw peppers only (not dried or frozen). Do not cook or microwave this!
Containers: Find 1 liter container(s) with wide enough neck to contain the biggest pepper you will use, or cut peppers in half lengthwise.
Serve: Add 1 teaspoon to 1 tablespoon per serving of greens, beans or soup. The Manzanilla sherry and red/orange pepper variety are stunning with seafood soups, especially shellfish!