Recipe - Hot Oil Dressing And Dip

1 cup Extra virgin olive oil
5 Jalapeno peppers; minced
(seeds optional)
1 tablespoon Cracked black peppercorns

Heat oil to about 300. Carefully add jalapeno and peppercorns.(Be careful
that the moist peppers don't spatter oil on you) Cook about 5 minutes and
let cool. Doesn't store very well. (Add a little tarragon and/or garlic for
a real treat). (Good with Mediteranean dishes)

Note: Try dipping a piece of crusty French bread into a little salt and
then the oil! Serve with a veggy platter on the side. Heaven!

Hazyone@aol.com

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.