Yield: 1 Servings
|1||Tall thin necked bottle to hold 2 to three cups approx.|
|10||Smoked cayenne peppers - coarsely chopped with a knife|
|Peanut oil or like to slightly over fill the bottle - should be able to withstand high heat without smoking|
This recipe is from a batch I made last November. Turned out great, not a real lip scorcher, but a thing of beauty in the bottle.
Put peppers in a cast Iron skillet with burner on high. Add oil and heat to a point just below smoking. Continue to cook at high heat for 15 min.
Reduce heat and hold for 3 to 4 hrs. Let cool to warm. Filter the oil with cheese cloth and fill bottle. As a final touch add one whole smoked cayenne to the bottle for looks and added heat. Use for stir fry etc.
Posted to recipelu-digest by molony <molony@...> on Feb 18, 1998