Hot Sauce Field Guide: Pepper Sherry
by Thomas Kelly on Oct 01, 2018
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.