Recipe - Hot Hot Oil

2 cup Soybean or other vegetable

PLUS ONE OF THE FOLLOWING

FOR HOT OIL
oil
1 One half cup Caribe (crushed N. New
Mexico hot red chile)

FOR VERY HOT OIL
1 One half cup Pequin quebrado

FOR PAINFULLY HOT OIL
1 One half cup Tiny dried Chinese hot red
chiles

Mix oil & peppers in small, heavy saucepan. Warm oil almost until it begins
to bubble, reduce heat. Caribe or chiles should not turn black. If you
don't have a good source of low, controlled heat & heavy saucepan, heat oil
first, then add 1 bit of caribe or chile. If it floats & keeps its redness,
add rest. Cook over low heat until chiles darken, but do not turn black.
Cool overnight at room temperature, then strain oil through cheesecloth.
Store tightly covered in refrigerator. This orangered oil will keep
indefinitely. Let warm to room temperature to serve. Makes 1One half cups. If
you make this hot enough, it can really cause pain. When mixed with oil,
the oils in chilesthe source of chile heatare drawn out & mix with
vegetable oil, ready to cling to the tastebuds of the unwary!

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.