Bird Pepper Rum Hot Sauce
5-6 bird peppers or small scotch bonnet chilies, left whole 6 whole cloves 3 whole peppercorns 1 pint bottle dark rum
Wash bird peppers, leaving them whole.
Pour ¼ cup rum out of the bottle into a measuring cup. Place the peppers and spices in the bottle. Top up the bottle with the remaining rum. Tightly cap the bottle.
Let pepper rum ""ripen"" for at least 2 weeks, preferably a month, before serving. To use, sprinkle a few drops into any dish in need of a little something extra. Pepper rum will keep almost indefinitely at room temperature.