A well loved condiment stretching back over 250 years, but that you don’t see much anymore here in Philadelphia was Pepper Sherry. William Woys Weaver in his The Roughwood Book of Pickling gives a recipe and a very interesting story of a famous brand of pepper sherry.
It has a great flavor -spiciness of the chilis mixed with the sherry is a very interesting flavor combination. We serve it here at Elwood with our turtle soup and it adds a delicious spicy element to the dish.
Scotch Bonnets from Melissa Hancock- Thank you!
Link to buy the book below.
