Hot hot oil

Yield: 1 Servings

Measure Ingredient
2 cups Soybean or other vegetable oil
1½ cup Caribe (crushed N. New Mexico hot red chile)
1½ cup Pequin quebrado
1½ cup Tiny dried Chinese hot red chiles

PLUS ONE OF THE FOLLOWING

FOR HOT OIL

FOR VERY HOT OIL

FOR PAINFULLY HOT OIL

Mix oil & peppers in small, heavy saucepan. Warm oil almost until it begins to bubble, reduce heat. Caribe or chiles should not turn black. If you don't have a good source of low, controlled heat & heavy saucepan, heat oil first, then add 1 bit of caribe or chile. If it floats & keeps its redness, add rest. Cook over low heat until chiles darken, but do not turn black.

Cool overnight at room temperature, then strain oil through cheesecloth.

Store tightly covered in refrigerator. This orange-red oil will keep indefinitely. Let warm to room temperature to serve. Makes 1-½ cups. If you make this hot enough, it can really cause pain. When mixed with oil, the oils in chiles--the source of chile heat--are drawn out & mix with vegetable oil, ready to cling to the tastebuds of the unwary! From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .

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