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Title: Caribbean Pepper Oil
Categories: Spicy
Yield: 6 Servings
| 1 | Shallot, minced | |
| 1 | Scallion, incl. green top, minced | |
| 1 | Clove garlic, minced | |
| 3 | Chives, minced | |
| 1 | Sprig fresh thyme, minced | |
| 1 | Sprig parsley, minced | |
| 1 | Scotch Bonnet-type chile, seeded and coarsely chopped | |
| 2 | Bird peppers | |
| 1 3/4 | c | Extra-virgin olive oil |
Makes two cups. Mix all of the ingredients together and pour them into a bottle. Stopper the bottle and allow it to stand in a dark place for a week. Use sparingly. This oil has a fiery tang that makes it perfect for marinades and grilled meat, or even salad dressing.
USE RUBBER GLOVES WHEN WORKING WITH CHILES (OR COAT YOUR HANDS WITH OIL). BE SURE TO WASH HANDS THOROUGHLY AFTERWARDS, AS CAPSAICIN WILL IRRITATE EYES OR MUCOUS MEMBRANES IF IT TOUCHES THEM...
From: SKY JUICE AND FLYING FISH - TRADITIONAL CARIBBEAN COOKING by Jessica B. Harris, Simon & Schuster, New York. 1991. Posted by: Karin Brewer, Cooking Echo, 9/92
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