| 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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