| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Fusion | Seasoning | 1 | Servings |
INGREDIENTS
| 2 | c | Flour |
| 2 | c | Peanut oil (up to) |
| 3 | Habanero peppers; minced fine |
INSTRUCTIONS
Use a 10 inch or larger frying pan (I have a cast iron pan for this) Put the flour into the pan over moderate heat. Stir constantly until the flour gets to be a nice dark brown. This can be a little tricky but the idea is to toast the flour not burn it! Add the oil and heat, again mixing constantly. Add the peppers. Cook and stir until the mixture forms a paste and the color you wish is acheived. Roux's can vary from a light brown to almost black. I like a reddish color. At this point you may add vegetables etc. if you wish to continue with another recipe or remove the roux from the heat and let cool for latter use. I will sometimes spread the almost cool mixture on wax paper and then freeze portions for use later. Use roux's as a thickener for sauces or as a base for many Cajin dishes. As you can see, the idea, IMHO, is to infuse the oil with the flavor and heat of the pepper(s) and then modify the flavor to suit your taste. The easiest and quickest way to do it is to use a non-flavored oil with a high smoking point such as peanut oil, heat it and cook the peppers in it. Amounts of ingredients really don't matter that much as the heat/flavor of the peppers is so variable. Just experiment! Cold infusion also works (just place the peppers etc. into oil and let sit) but takes much longer and IMO, does not yeild as intense a flavor. Almost any pepper will work - it just depends on what flavor you are looking for - but dried peppers seem to be the easiest to work with. Smoked peppers are great and add a real taste dimension. Other additives such as garlic or rosemary also give wonderful flavors. Combining different types of peppers is also great. One note of caution: Heating any volume of oil can be extremely dangerous! Be prepared to cover your pot with a lid if it happens to ignite and be very careful not to let the hot oil splash or splatter on you. No kids in the kitchen at this time please. Also be aware that the fumes can get intense. Don't stick your face over the pan. Oils are a great way to use up and save some of the over-abundance our garden produces and one trick I use is to make up a batch of plain hot oil and then add spices etc.as I use it. Hazy 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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