It can be used to marinade meats, spice up barbeque sauces or glazes, or added directly to foods and sauces.
It does something to spaghetti sauces that is beyond description.
But as a sipping wine on a cold night, this is a superb choice.
It will warm you like no other, and even goes well mixed with V-8 Juice for a Bloody Mary affect with much less alcohol than Vodka delivers.Jalapenos are dark green and turn red when overripe.
Select the dark green ones -- large and firm -- and the wine will clear to a Fume Blanc white.
Because this is a cooking wine or sipping wine, you do not want to bottle it in regular wine bottles if you don't have to.
Use 375-ml splits and 150-ml samplers.
Ingredients
16 large jalapenos (for less heat, use 8 jalapenos)
1 lb golden raisins chopped or minced
2 lbs finely granulated sugar
1 1/2 tsp acid blend
1/2 tsp pectic enzyme
Water to one gallon
1 crushed Campden tablet
3/4 tsp yeast nutrient
Pasteur Champagne Yeast
Directions
Wearing rubber gloves, wash jalapeno peppers and cut off stems.
Slice length-ways and remove seeds for mild heat, leave them in for very hot wine.
Place peppers in blender or food chopper with 2 cups water and chop coarsely.
Separately, chop or mince raisins.
Put raisins in nylon straining bag in the primary and pour chopped jalapenos in with raisins.
Tie bag and leave in primary.
Add remaining ingredients except for pectic enzyme and yeast.
Stir well to dissolve sugar.
Cover primary and set aside 12 hours.
Add pectic enzyme, recover and set aside another 12 hours.
Add yeast and recover.
Stir daily for 7 days.
Wearing rubber gloves, squeeze nylon bag.
Transfer liquor to secondary and fit airlock.
Ferment to absolute dryness (45-60 days).
Rack into clean secondary and refit airlock.
Rack twice more, 30 days apart.
Wait final 30 days and rack into bottles.
Can use or drink immediately, but will age wonderfully if you add 1/8 tsp of metabisulphite.
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