John's Hotter 'n Hell Oil
Categories: FixedServes: 1 Servings
Ingredients:
- 1 c Extra virgin olive oil;
- -heated
- 1/2 c Scotch bonnet pepper flakes;
- -dehydrated
Instructions:
Heat oil to about 150 degrees. Add peppers and shut off heat. Stir well.
Carefully transfer to a large glass (Mason) jar and place in refrigerator
for at least a week. Slowly re-heat oil to room temperature; then in a pan,
and using funnel (so as not to spill) and close mesh strainer(to remove any
large bits of pepper and seeds) transfer to decanting vessel. I find
plastic restaurant style catsup squeeze bottles work well and can be bought
for $1 at a restaurant supply store.
Busted by Christopher E. Eaves
Recipe by: John A. Gunterman
Posted to recipelu-digest by "Christopher E. Eaves"
Mar 15, 1998
Previous: John's Eggnog | Next: John's Meatloaf