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.