Hot oil dressing and dip

Yield: 8 Servings

Measure Ingredient
1 cup Extra virgin olive oil
5 \N Jalapeno peppers; diced (seeds optional)
1 tablespoon Cracked black peppercorns

Heat oil to about 300. Carefully add jalapeno and peppercorns.(Be careful that the moist peppers don't spatter oil on you) Cook about 5 minutes and let cool. Doesn't store very well. (Add a little tarragon and/or garlic for a real treat). (Good with Mediteranean dishes) Note: Try dipping a piece of crusty French bread into a little salt and then the oil! Serve with a veggy platter on the side. Heaven! Hazyone@...

CHILE-HEADS ARCHIVES

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

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