Once upon a time, a pot containing a pepper plant that produced tiny, innocent-looking peppers no bigger than small peas could be found in almost every Savannah courtyard. Known as “bird peppers,” they only looked innocent: they’re among the fieriest of all the hot pepper clan. Everyone grew them because they were a fixture in Savannah dining rooms. The fresh peppers were passed in a small bowl to be used as a condiment for soup.
But they were also used in an infusion with sherry to create a lovely condiment known simply as Pepper Sherry. Whether it was in an elegant crystal cruet or just a re-used soda or condiment bottle, this fiery, amber liquid graced almost every sideboard in town, from the humblest creek-side dwellings to the most elegant of townhouses downtown. Read More