| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
French |
Dressing |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Extra virgin olive oil |
| 5 |
|
Jalapeno peppers; diced (seeds optional) |
| 1 |
tb |
Cracked black peppercorns |
INSTRUCTIONS
Heat oil to about 300. Carefully add jalapeno and peppercorns.(Be careful
that the moist peppers don't spatter oil on you) Cook about 5 minutes and
let cool. Doesn't store very well. (Add a little tarragon and/or garlic for
a real treat). (Good with Mediteranean dishes)
Note: Try dipping a piece of crusty French bread into a little salt and
then the oil! Serve with a veggy platter on the side. Heaven!
Hazyone@aol.com
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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