Hot Pepper Oil

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                            FOOD FUNNY
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Here's a good one that I got from Rosemary Zwick today:

Trying to do my share for the environment, I set up a trash basket at my
church and posted above it this suggestion: "Empty water bottles here."

I should have been a little more specific because, when I went to check
it later, I didn't find any bottles in it. But it was full of water.

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                            TODAY'S RECIPE
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Use this spicy oil to saute meats and vegetables, and if you're a real
fan of the hot stuff, you'll probably want to drizzle some over a tossed salad.

Note: Flavored oils must be heated in order to guard against the
development of botulin toxin. This should not be a concern if you follow
my recipes. Due to the high acidity of the flavored vinegars, the heating process is not necessary.

Hot Pepper Oil

2 cups (500 ml) corn, peanut, or vegetable oil
5 - 10 dried red chilies
1 tsp (5 ml) paprika

Combine all ingredients in a saucepan and heat over moderate heat until
fragrant. Allow to cool to room temperature and strain through a coffee
filter or several layers of cheesecloth. Transfer to a pint (500 ml) bottle and cap or cork tightly.
Makes 1 pint (500 ml).
Received on Tue Apr 27 08:27:19 2010