This recipe, which I found in a 1940s Trinidadian cookbook, is probably
one of the earliest methods of preserving peppers in the tropics. It is
also called “pepper wine.” The sherry, which gradually picks up heat
from the bird peppers, is sprinkled into soups and stews and makes them
quite exotic. The peppers can be either fresh or dried. It is used as a
condiment and is sprinkled over soups, main dishes, and side dishes.
Note: This recipe requires advance preparation.
20 “bird peppers” (chiltepíns or piquins), stems removed
1 cup dry sherry
Add the peppers to the sherry and allow to steep for several days. Keep
in a jar in the refrigerator.