From: anthony rue <true@ucet.ufl.edu>
Date: Sat, 17 Aug 96 17:42:15 -0000 Here's a twist on the pepper booze that was posted a few weeks ago. Can't say I've tried it myself; I only bring back Cockspur VSOR and I'm not about to cut it with sherry. As for amounts, I mostly saw 12 oz bottles of rum in the non-tourist stores and would use that as a starting point:
Remove stems from the peppers and place in a bottle, then cover with rum and leave for two weeks. Strain and dilute to required "hotness" with sherry.
CHILE-HEADS DIGEST V3 #076
From the Chile-Heads recipe list.
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