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Richard’s Recipe For Hot Oil

Your local oriental grocery will sell you hot oil. Hell, nowadays your local supermarket probably has it. If you have the true do it yourself spirit you will want to make your own. It’s better that way.


chopping board
chopping instrument
sauce pan with lid
enough water to fill the pan half full
handful of fresh hot peppers

Jalapeno or chili peppers will do nicely. Fresh or frozen peppers work well; I don’t know about dried peppers. Chop up the peppers reasonably finely; they don’t need to be minced. Put the chopped peppers in the sauce pan and fill about half full. Bring to a boil and boil for about 5-10 minutes. Turn down to simmer, cover with lid, and let simmer for several hours. The pepper oil will separate out and float on top of the water. Pour off the pepper oil carefully. Do not try to filter, just tilt the pan and pour off the oil into a container. Sauce pans with sloping sides are best for this. Makes one vile vial.

Note: Do not use as salad dressing.

This page was last updated July 28, 1997.