Instructions: Heres a twist on the pepper booze that was posted a few weeks ago. Cant say Ive tried it myself; I only bring back Cockspur VSOR and Im not about to cut it with sherry. As for amounts, I mostly saw 12 oz bottles of rum in the non-tourist stores and would use that as a starting point:

Remove stems from the peppers and place in a bottle, then cover with rum and leave for two weeks. Strain and dilute to required "hotness" with sherry.

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