Yield: 8 Servings
|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@...
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .