Jamaican Pepper Wine
This a rum-based hot sauce is adapted from “The Complete Book of Caribbean Cooking” by Elizabeth Lambert Ortiz (Ballantine, 1986). Use a few drops in soups, sauces and at the table to season seafood or meats. Whole dried chiles can also be used.
6 whole, fresh, hot red peppers
2 cups white or gold rum
Place the peppers in a glass jar and pour in the rum. Cover tightly and let steep at room temperature for 10 days. Makes 1 pint.
Per teaspoon: 11 calories, 0 fat, 0 cholesterol, 0 protein, 0 carbohydrates, 0 fiber, 0 mg sodium.