Recipe - Habanero Oil

Extra virgin olive oil
Dried habaneros

From: Doug Morlock & Daria Schetzina dogwood@planet.net

Date: Wed, 03 Jul 1996 14:08:27 +0100
I make the oil using extra virgin olive oil because of the mild taste and
health benefits. The habanero is dust I have made from drying habs in a
dehydrater and processing in a coffee grinder. I DO NOT remove seeds and
placenta only stems. I use about 1 teaspoon of hab dust per 4 ounces of
oil (adjust to taste). Place a little oil in a serving bottle, add the hab
dust and fill with the rest of the oil. I have experimented with adding
various herbs to this mixture (mint,basil,thyme, anise). To my surprise,
the best and my favorite is the anise (48 seeds (ground) to taste for
above amount. Shake the bottle twice a day for about two weeks, then enjoy.
No need to separate, as the dust settles to the bottom.

Like I said in original post These two brews make a nice salad dressing
and also make a nice dressing on steamed vegetables. Don't use the
thyme/hab oil on broccoli, there seems to be a nasty reaction which is not
the nicest thing you ever tasted.

CHILEHEADS DIGEST V3 #033

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