John's hotter 'n hell oil
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Extra virgin olive oil; heated |
| ½ | cup | Scotch bonnet pepper flakes; dehydrated |
Directions
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 <cea260@...> Recipe by: John A. Gunterman
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@...> on Mar 15, 1998
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