zxcvbob > wrote in message >...
> I've made pepper sauce by grinding up habanero peppers in a fortified
> Chinese cooking wine that resembles sherry. I believe the ABV of the
> wine was about 20%, and it contained about 1% salt to make it
> undrinkable. I didn't weigh the peppers, but I suspect I had about 2
> parts wine to 1 part peppers, so the final strength was maybe 13%
> alcohol. I chopped the peppers into a canning jar, added the wine,
> sealed the jar very tightly, and cooked in a water bath for a while to
> cook the peppers. I refrigerated it, and when cooled I ground it up
> with a "stick blender". It kept for over a year in the refrigerator
> until I used it up.

<snip>

Sounds, um, interesting...and what did you use if for?

Kathi