Chili, or Cayenne Wine
Ingredients
Directions
Pound and steep the chilies in the brandy, white wine, or claret for 14 days.
Strain the mixture before use.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Fresh red chilies
- Their capsaicin and flavor compounds infuse into the liquid, giving the wine its heat and character.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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