| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Tall thin necked bottle to hold 2 to three cups approx. |
| 10 |
|
Smoked cayenne peppers – coarsely chopped with a knife |
|
|
Peanut oil or like to slightly over fill the bottle – should be able to withstand high heat without smoking |
INSTRUCTIONS
This recipe is from a batch I made last November. Turned out great, not a
real lip scorcher, but a thing of beauty in the bottle.
Put peppers in a cast Iron skillet with burner on high. Add oil and heat to
a point just below smoking. Continue to cook at high heat for 15 min.
Reduce heat and hold for 3 to 4 hrs. Let cool to warm. Filter the oil with
cheese cloth and fill bottle. As a final touch add one whole smoked cayenne
to the bottle for looks and added heat. Use for stir fry etc.
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 18, 1998
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