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Sherry pepper and black rum add heat to Bermuda's cuisine
In the days of sail, those who plied the seas often added hot peppers to barrels of sherry to create a fiery "sauce" that was used to mask the off-flavors of rancid foodstuffs on board ship. No doubt, the serendipitous addition of alcohol into the dish helped to stave off a few of the nasty microbes as well. It was a healthful seasoning and it tasted good too.
By Lisa Airey, firstname.lastname@example.org
October 28, 2012