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Sherry-Pepper Sauce

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Sherry-Pepper Sauce

Sherry-Pepper Sauce
Tara Donne
Provided by:
total prep
Years ago I had the pleasure of meeting Yeaton Outerbridge, a fourteenth-generation Bermudan whose family sailed from Yorkshire to Bermuda in 1620 and has been there ever since. His family has been making sherry-pepper sauce there for decades; indeed, the family’s name is so synonymous with Bermuda that there’s a saying that Bermuda is a string of islands connected by Outerbridges.

A few drops of this potent liquid will enhance martinis, chowder, eggs, or shellfish. Though traditionally made with piquin chiles, which have a slow burn, this sauce is also lovely with tepin chiles, which are hot mamas with a flash-in-the-pan heat. Both chiles have a pretty orangey red color.

Excerpted from Hot Sauce! by Jennifer Trainer Thompson/Storey Publishing, 2012.

Ingredients

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