Chili, or Cayenne Wine
Ingredients
Directions
Pound and steep the chilies or cayenne pepper in the brandy, white wine, or claret.
Let it steep for fourteen days.
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
- Red chilies
- Provide heat and pungency that flavor the wine as it steeps.
- Brandy, white wine, or claret
- Acts as the alcoholic base that extracts and carries the chili flavor and heat.
The step that matters
Pounding the chilies before steeping. Breaking the chilies open exposes more surface area, so the alcohol draws out flavor and heat more fully over the steeping period.
“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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