Sherry peppers from Culinaria The Caribbean: A Culinary Discovery (page 18) by Rosemary Parkinson

  • hot red pepper
  • pale dry sherry

  • EYB Comments

    Can substitute bird peppers for hot red peppers. Peppers must marinate for at least 2 weeks.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: The chowder

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute bird peppers for hot red peppers. Peppers must marinate for at least 2 weeks.

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