Recipe - Johns Hotter N Hell Oil

1 cup Extra virgin olive oil;
heated
One half cup Scotch bonnet pepper flakes;
dehydrated

Heat oil to about 150 degrees. Add peppers and shut off heat. Stir well.
Carefully transfer to a large glass (Mason) jar and place in refrigerator
for at least a week. Slowly reheat oil to room temperature; then in a pan,
and using funnel (so as not to spill) and close mesh strainer(to remove any
large bits of pepper and seeds) transfer to decanting vessel. I find
plastic restaurant style catsup squeeze bottles work well and can be bought
for $1 at a restaurant supply store.

Busted by Christopher E. Eaves cea260@airmail.net

Recipe by: John A. Gunterman

Posted to recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Mar 15, 1998