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Caribbean pepper oil
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| Artist: |
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| Categories: |
Caribbean, Central American, Herbs & Spices, Hot & Spicy, North American, Seasonings |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| | Shallot, minced | | 1
| | Scallion, incl. green top | | | -minced | | 1
| | Clove garlic, minced | | 3
| | Chives, minced | | 1
| | Sprig fresh thyme, minced | | 1
| | Sprig parsley, minced | | 1
| | Scotch Bonnet-type chile | | | -seeded and coarsely chopped | | 2
| | Bird peppers | | 1 3/4
| cup | Extra-virgin olive oil |
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Procedures:
| 1 | Makes two cups. | | 2 | Mix all of the ingredients together and pour them into a bottle. | | 3 | Stopper the bottle and allow it to stand in a dark place for a week. | | 4 | Use sparingly. | | 5 | This oil has a fiery tang that makes it perfect for marinades and grilled meat, or even salad dressing. | | 6 | Use rubber gloves when working with chiles (or coat your hands with oil). | | 7 | Be sure to wash hands thoroughly afterwards, as capsaicin will irritate eyes or mucous membranes if it touches them.. |
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