Ingredients
- 40 fresh pequin chili's
- 2 cup dry sherry
Directions
Bring a pot of water to a boil. Add the chiles and let sit in the boiling water for 2 minutes to soften them.
Drain well, and put the peppers into sterilized bottles.
Fill the bottles with sherry and seal. The longer it sits, the hotter it will be.
Try this sauce in:
Bermuda Cod Fish Cakes
Excerpted from Hot Sauce! by Jennifer Trainer Thompson/Storey Publishing, 2012.
