Yet another tribute to Fiona and the Cottage Smallholder! This chilli sherry is an excellent addition to the kitchen – keep it handy and you’ll be splashing it into all of your dished for that last minute spicy je ne sais quoi. Use as many chillies as you dare. Keep the seeds and pith for a hotter experience!
You can either use an empty sterilized bottle for this recipe or reuse the bottle that the sherry comes in. If the latter, then you’ll need to pour off some excess sherry before you start. I’m sure you can think of something to do with this…
This is primarily a recipe for ‘cooking sherry’, but chillies (and alcohol) have long been associated with restorative pick-me-ups, especially if you’re coming down with a cold. If you wish to drink the Chilli Sherry, you may wish to use a better quality of sherry and probably not quite so many chillies!
- 1 bottle cheapish dry Sherry
- 5-6 Whole ripe Chillis
- Run a knife through the chillies and push them into a sterilized bottle. If necessary, cut them in to smaller pieces, but don’t make them too small
- Top the bottle up with sherry
- Leave in a dark place for a month before using. The longer it is left with the chillies in, the hotter it will become…
Just how easy is that? One word of warning – make sure you label the bottle well, this is not the kind of thing you want to be serving your Gran at Christmas…