PEPPER OIL

One of the things that makes my world complete is hot (as in spicy) food. In oriental cooking it is common to have pepper oil available not only as a cooking supplement, but also as a table dressing to add to foods. It is relatively simple to make and can become an indispensable commodity in your spice repertoire.

I start with 36 Thai Dragon chilis or their equivalent in other hot chili peppers. This number can go up or down according to how hot you like things. Most people might do well with 12 or so to begin with. Wash well. It is recommended you use gloves for handling hot peppers as the oils in the skin can burn you, especially if you were to touch your face, eyes, etc... after once handling the peppers. Chop the peppers into 1/4" long pieces, keeping seeds and discarding stems.

In a skillet place 8 oz of olive oil over medium heat. Place peppers in the oil and fry until pepper skins begin to char. Set aside to cool. When room temperature, bottle in glass container and add an additional 8 0z of olive oil. Allow to stand for 24 hours before using.