• Servings 1 pint
  • Prep 10 days marination min
  • Cuisine
  • Skill Level

Jamaican Pepper Wine


  • 6 whole fresh red scotch bonnet peppers (very hot)
  • 1 pint light rum

In Jamaica this pepper wine is typically used by add a few drops in soups or sauces.


  • Put the whole peppers into a glass jar and pour in the rum.
  • Cover tightly with the lid and allow to stand 10 days before using.
  • Note: Pepper vinegar is made in the same way.

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