Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Shallot, minced 1 Sprig parsley, minced
1 Scallion, incl. green top, 1 Scotch Bonnet-type chile,
-minced -seeded and coarsely chopped
1 Clove garlic, minced 2 Bird peppers
3 Chives, minced 1 3/4 c Extra-virgin olive oil
1 Sprig fresh thyme, minced

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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