Name: John's Hotter 'n Hell Oil
Ingredients: 1 c Extra virgin olive oil; heated; 1/2 c Scotch bonnet pepper flakes; dehydrated

Christ is to be answerable for all those that are given to Him, at the last day, and therefore we need not doubt but that He will certainly employ all the power of His Godhead to secure and save all those that He must be accountable for. Christ’s charge and care of these that are given to Him, extends even to the very day of their resurrection, that He may not so much as lose their dust, but gather it together again, and raise it up in glory to be a proof of His fidelity; for, saith He, “I shall lose nothing, but raise it up again at the last day.”

Thomas Brooks

CATEGORY	CUISINE	TAG	YIELD
		Fixed	1	Servings

INGREDIENTS

1	c	Extra virgin olive oil; heated
1/2	c	Scotch bonnet pepper flakes; dehydrated

INSTRUCTIONS

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@airmail.net>
Recipe by: John A. Gunterman
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on
Mar 15, 1998

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