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Caribbean Pepper Wine


1 teaspoon dried bird chilies
--about 20
3/4 cup medium-dry sherry; up to 1

Drop chilies into a sterilized cruet. Using a funnel, pour in enough sherry to fill the cruet. Seal and let stand at room temperature for 2 to 3 days to allow flavors to develop. (The pepper wine will keep in the refrigerator indefinitely. Top it off with additional sherry as needed)

Makes 3/4 to 1 cup.

22 calories per tablespoon; 0 grams protein; 0 grams fat; 1 gram carbohydrate; 0 mg sodium; 0 mg cholesterol; 0 grams fiber.

Busted by Gail Shermeyer <>

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NOTES : Sprinkle into soups and stews or over braised greens or grilled fish.

Contributor: Eating Well, July/August 1997

Yield: 16 servings

Preparation Time: 0:00

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