Herb Basics: Peppered Sherry Recipe

Cooking sherry recipes are great ways to add extra flavor to your meals.

By The Herb Companion Staff
January/February 2003
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Makes about 3 1/2 cups

RELATED CONTENT

  • 5 to 10 hot chiles
  • One 750-ml bottle dry sherry

1. If you’re using fresh chiles, rinse them, pat them dry, and then quarter them. If you’re using dried chiles, crack them open.

2. Drop the chiles into the bottle of sherry. Replace the cap and let the chiles steep for at least two weeks.

3. Add the extract, drop by drop, to a soup or sauce, tasting between additions, until it’s pleasantly peppered.

 Carlson, Cornelia. “Outside Inside.” Herbs for Health, September/October 1996.
 


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