Recipe - Smoked Cayenne Oil

1 Tall thin necked bottle to
hold 2 to three cups
approx.
10 Smoked cayenne peppers
coarsely chopped with a
knife
Peanut oil or like to
slightly over fill the
bottle should be able to
withstand high heat without
smoking

This recipe is from a batch I made last November. Turned out great, not a
real lip scorcher, but a thing of beauty in the bottle.

Put peppers in a cast Iron skillet with burner on high. Add oil and heat to
a point just below smoking. Continue to cook at high heat for 15 min.
Reduce heat and hold for 3 to 4 hrs. Let cool to warm. Filter the oil with
cheese cloth and fill bottle. As a final touch add one whole smoked cayenne
to the bottle for looks and added heat. Use for stir fry etc.
Posted to recipeludigest by molony molony@scsn.net on Feb 18, 1998