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Pepper liqueur


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300 grams of alcohol in 90°-300 g water-300 g sugar-1 tablespoon chili powder-some fresh chillies


1) Make a sugar syrup by its dissolution in equal part water simmered.
2) Unite in syrup alcohol and water and mix well.
3) join the chili and allow to settle.
4) strain the liquid and repeat this after about ten days.
5) clean fresh chillies, remove the stem and introduce them into the bottle. Allow to stand about ten days before consumption. Serve well chilled.

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(Thanks to Giancarlo C.)

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per evitare il sapore marcato di peperone unire ai peperoncini la scorza di mezzo limone

- giovanni -

ho provato la ricetta ma ho effettuato qualche modifica aggiuntiva. mi e' venuto molto buono che gli amici me lo hanno chiesto

- enzo -

mi trovo x caso su questo sito ho visto delle ricette al peperoncino devo provare x dare un parere alla prossima ciao.

- giovanni -

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