Hot Sauce Field Guide: Pepper Sherry

Check out our blog post on Preserving Chiles for a quick primer before using this recipe. 

Yield: 2 cups

• 2 cups fresh pequin chiles
• 2 cups dry sherry

Carefully wash and dry the chilies, and remove any stems. Place in a bottle and cover with the sherry. Let sit at least 3 days before using.