Yield: 1 servings
|3 cups||Peanut oil|
|1 cup||Sesame oil|
|5 \N||Cloves garlic|
|2 tablespoons||Smoked-dried Habanero powder; or 4 tbs. crushed Chipolte|
|4 tablespoons||Rosemary leaves|
Place oils in a small sauce pan over warm over low heat.
Add remaining ingredients, simmer and stir for 15 minutes. Do not over heat oil! If finished product is very dark, you over heated the oil.
Remove from heat and let cool.
Filter oil through a milk or coffee filter into an old wine bottle. This takes a little time. We use a filter lined funnel and add more when funnel has emptied. If the process is taking what seams as forever, replace the filter with a new one. Try not to pour any sediment into the filter until the end. Let sediment sit in filter and drip out over night.
For extra flavor and beauty add a clove or two of garlic (cut in half) and a large sprig of rosemary into the bottle. (This acts as a reminder to help identify what is in the bottle) Can be used immediately, but better after a few weeks. Refrigeration not required.
Check out our web site for other HOT recipes:
Notes: This oil is a little different than store bought hot oil. It has a lot of flavor! Store bought is used to add heat with out disturbing the flavor of the dish to much.
Serving Ideas: Drizzle over any potato or rice dish to add flavor & heat.
Recipe by: Steve Nearman
Posted to CHILE-HEADS DIGEST by Steve <snearman@...> on Mar 21, 1999, converted by MM_Buster v2.0l.