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

Browse by categories