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Title: Caribbean Pepper Oil
Yield: 0 Servings

Ingredients

      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 an; d
           coarsely chopped
      2    bird peppers
  1 3/4 c  extra-virgin olive oil

Instructions

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

Yield: 6 servings

NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000

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NOTES : spices

Preparation Time: 0:00

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