Chilli Sherry for the Chilly Autumn Months
This sherry is best left for 3-4 weeks to give a zesty flavour. It makes a punchy cocktail when mixed with ice, sparkling rose wine, mint and lime. It also makes a super addition to a Bloody Mary, it spices-up a Marie Rose sauce or a Thousand Island dressing, and tops a mushroom soup delightfully. I use it most prolifically in my chorizo, tomato and bean ragout.
1 bottle of sherry (I prefer dry sherry but sweet works equally well)
1 Jalapeño chilli (washed and sliced in half lengthways)
1 clean and empty bottle with a cork (I usually re-use the sherry bottle)
If you’re re-using the sherry bottle, simply poke the chilli halves into the bottle of sherry. If you’re using a new bottle, add the chilli halves and decant in the sherry. Cork the bottle and allow to mature for as long as you can wait in a cool dark place.
May this spicy delight warm your cockles over the autumn months!