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| What You Need: |
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3 whole fresh hot chilies, each about 3 inches long
˝ pint light rum, or substitute pale dry sherry
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| How To Cook: |
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1. Wash the chilies under cold running water and pat them completely dry with paper towels.
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2. Place the whole chilies in a 1-quart bottle or jar and pour the rum over them.
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3. Cover tightly and marinate at room temperature for at least 10 days before using.
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4. A drop or two of pepper wine is a fiery flavoring for such soups as "Callaloo" and "Saucochi di Gallinja".
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