XXX Hot Pepper Oil
Lynn Olivari
This is a straight forward heat experience with a slightly fruity note. Try a few drops of the oil to spice up just about any dish. If you want a full force attack spoon on a few of the peppers flakes that sink to the bottom. Fred created this recipe in the summer of 2007. We were upstairs in “travel world” on Sawmill Lane and Fred was busy doing something in the kitchen. Our eyes started burning, we were coughing and gasping. We came to the loft to look down on what Fred was doing, and there in the kitchen he stood with a respirator on, grinding this killer concoction of peppers in the food processor. Fred’s dad rated this creation “hiccup hot.”
ingredients
- 50 Hot peppers of various types: Thai, Tabasco & Habañero are my trinity
- 1/2 cup olive oil – not extra virgin
- Pinch of salt
directions
- 1
Dry the hot peppers in a dehydrator or in the sun until crisp.
- 2
Crush the hot peppers in a plastic sealed bag or food processor. Be careful of the pepper dust. It will burn your eyes.
- 3
Put the ground pepper powder and seeds in the jar ans slowly add oil. Add enough to cover over the pepper by at least an inch. Allow to sit overnight.
- 4
This pepper will keep for ever.
Source: Fred Olivari
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