| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Chinese |
Seasoning |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Soybean or other vegetable oil |
| 1 1/2 |
c |
Caribe (crushed N. New Mexico hot red chile) |
| 1 1/2 |
c |
Pequin quebrado |
| 1 1/2 |
c |
Tiny dried Chinese hot red chiles |
INSTRUCTIONS
PLUS ONE OF THE FOLLOWING
FOR HOT OIL
FOR VERY HOT OIL
FOR PAINFULLY HOT OIL
Mix oil & peppers in small, heavy saucepan. Warm oil almost until it begins
to bubble, reduce heat. Caribe or chiles should not turn black. If you
don't have a good source of low, controlled heat & heavy saucepan, heat oil
first, then add 1 bit of caribe or chile. If it floats & keeps its redness,
add rest. Cook over low heat until chiles darken, but do not turn black.
Cool overnight at room temperature, then strain oil through cheesecloth.
Store tightly covered in refrigerator. This orange-red oil will keep
indefinitely. Let warm to room temperature to serve. Makes 1-1/2 cups. If
you make this hot enough, it can really cause pain. When mixed with oil,
the oils in chiles--the source of chile heat--are drawn out & mix with
vegetable oil, ready to cling to the tastebuds of the unwary!
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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