Recipe - Hot Pepper Sherry

6 Habaneros; (up to 8)
4 Cloves garlic; (up to 5)
1 tablespoon Black peppercorns
1 Bottle dry cocktail sherry

Here is a quick recipe from "A Dash of Elegance" for a pepper sherry. There
are quite a few other flavored sherry recipes in there as well, but this is
the first I plan to make.

Wash and dry the peppers. Pierce them in several places with a fork and put
them in a wide mouthed jar. Add the garlic and peppercorns. Add the sherry,
cover, and store in a cool dark place for 2 weeks. Strain the sherry
through several layers of cheesecloth into the original bottle. Discard the
peppercorns but reserve the garlic and habaneros in a small jar with just
enough sherry to cover and refrigerate and use with appropriate recipes.

Posted to CHILEHEADS DIGEST by Suzanne suz@avana.net on Feb 08, 1998