*  Exported from  MasterCook  *
 
                            CARIBBEAN PEPPER OIL
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Spices
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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