| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Thai | Beverage | 1 | Servings | |
INGREDIENTS
| 1 | 6-oz floozy bottle | |
| 1 | tb | Lime juice |
| 1/2 | tb | Distilled white vinegar |
| 1 | Stick cinnamon | |
| 2 | dr | Vanilla extract |
| 6 | Thai peppers; whole, dehydrated | |
| Bacardi Silver Label 80 proof light dry rum to fill bottle |
INSTRUCTIONS
Heat scale : 6 (delayed, short lived) NOTE: *scale up for rum bottles; for a fifth, I would probably drop in a vanilla bean, and I would probably split it lengthwise. Directions: put everything in the bottle. wait 3 months. Notes: The acid keeps the peppers from spoiling, and the rum will eventually develop a dangerous looking orange hue. I've stored it at room temp. If you taste it, you should get a rum taste with a hint of cinnamon (the vanilla is masked by the rum), followed by a 2 or 3 second delay, and then a pure heat phenomena. There isn't any taste when the heat kicks in, and it only flashes by. I only had the bravado to taste a drop on my finger! CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Jesus holds the secret of answered prayer”