Habanero oil

Yield: 1 Servings

Measure Ingredient
\N \N Extra virgin olive oil
\N \N Dried habaneros

From: Doug Morlock & Daria Schetzina <dogwood@...> Date: Wed, 03 Jul 1996 14:08:27 +0100 I make the oil using extra virgin olive oil because of the mild taste and health benefits. The habanero is dust I have made from drying habs in a dehydrater and processing in a coffee grinder. I DO NOT remove seeds and placenta only stems. I use about 1 teaspoon of hab dust per 4 ounces of oil (adjust to taste). Place a little oil in a serving bottle, add the hab dust and fill with the rest of the oil. I have experimented with adding various herbs to this mixture (mint,basil,thyme, anise). To my surprise, the best and my favorite is the anise (4-8 seeds (ground) to taste for above amount. Shake the bottle twice a day for about two weeks, then enjoy.

No need to separate, as the dust settles to the bottom.

Like I said in original post These two brews make a nice salad dressing and also make a nice dressing on steamed vegetables. Don't use the thyme/hab oil on broccoli, there seems to be a nasty reaction which is not the nicest thing you ever tasted.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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