this has to be a winter brew 🙂
I love southwestern cuisine. The complex flavors. The spiciness. The heat. One such item that has those characteristics is the humble jalapeno. Sure… we love it diced into salsas. Roasted with a cream cheese filling. And of course… it is a must in some of the green chilis that we create. Heck… even pickled, it shines. But with a bumper crop, we decided to think outside of the box and try something brand new for us. Jalapeno wine!
Now some of you may be thinking, “Ewww… that would be gross”. Or, “It would be way too hot to drink”. But trust me… sometimes the unexpected can surprise you with a sublime flavor.
The recipe to follow has been adapted from the Jalapeno Wine recipe from Jack Keller at http://winemaking.jackkeller.net.
- 48, blemish-free jalapenos
- 3 boxes (15 oz. each) golden raisins, chopped
- 6 lbs. sugar
- 1 1/2 tsp. acid blend
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