Herb Basics: Peppered Sherry Recipe

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Makes about 3 1/2 cups

  • 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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