Try this Pepper Wine recipe, or contribute your own.
Suggest a better descriptionPut the whole peppers into a glass jar and pour in the rum (or dry sherry). Cover tightly with the lid and allow to stand 10 days before using. Use a few drops in soups or sauce. Pepper vinegar is made in the same way. If fresh peppers are not available, whole, hot dried peppers may be used. MM and upload by DonW1948@aol.com / CBCC Submitted By DONW1948@AOL.COM On WED, 8 NOV 1995 211016 -0500
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Serving Size: 1 Pint (448g) | ||
Recipe Makes: 1 Pint | ||
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Calories: 1035 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 4.5mg | 0 % | |
Potassium 9mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1035
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