| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauce |
1 |
Servings |
INGREDIENTS
|
|
Extra virgin olive oil |
|
|
Dried habaneros |
INSTRUCTIONS
From: Doug Morlock & Daria Schetzina <dogwood@planet.net>
Date: Wed, 03 Jul 1996 14:08:27 +0100
I make the oil using extra virgin olive oil because of the mild taste and
health benefits. The habanero is dust I have made from drying habs in a
dehydrater and processing in a coffee grinder. I DO NOT remove seeds and
placenta only stems. I use about 1 teaspoon of hab dust per 4 ounces of
oil (adjust to taste). Place a little oil in a serving bottle, add the hab
dust and fill with the rest of the oil. I have experimented with adding
various herbs to this mixture (mint,basil,thyme, anise). To my surprise,
the best and my favorite is the anise (4-8 seeds (ground) to taste for
above amount. Shake the bottle twice a day for about two weeks, then enjoy.
No need to separate, as the dust settles to the bottom.
Like I said in original post These two brews make a nice salad dressing
and also make a nice dressing on steamed vegetables. Don't use the
thyme/hab oil on broccoli, there seems to be a nasty reaction which is not
the nicest thing you ever tasted.
CHILE-HEADS DIGEST V3 #033
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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