Hot Pepper Oil - Tucson's El Charro |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 16 |
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Use for salads, stir-frying and to flavor sauces in general. El Charro Cafe. Ingredients:
2 cups canola oil |
1/3 cup crushed chiltepin red pepper flakes or 1/3 cup crushed pequin red pepper flakes |
Directions:
1. Put the oil and peppers in a saucepan. Heat until the fizzing stops, taking care not to let the mixture smoke. Cool this.
2. Strain through a sieve.
3. Funnel the oil into a dry bottle to which you have added a dry whole pepper, for appearance and to denote its spicy flavor.
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