Sherry Or Rum Peppers - cooking recipe

Ingredients

10 to 12 Bermuda peppers or small hot red peppers
8 to 10 oz. sherry or black rum

Preparation

Soak 10 to 12 Bermuda peppers or small hot red peppers in 8 to 10 ounces sherry or black rum (try to find Gosling Rum, which may be available from the ABC store on 70 just south of Raleigh). After 10 days of soaking the peppers, strain out the residue and retain the liquid in a shake bottle.
Use carefully until the pepper retention is noted.
This is the hot sauce of Bermuda.