2 cups Olive oil
8-10 whole scotch
bonnet peppers
Steep the pepper
in a small sauce pot over low heat for ten to twenty minutes. Let the oil cool and remove
all the peppers. Save one pepper to leave in the oil as a label. Store in jars or bottles in the
fridge. If you leave a pepper in the oil do not let the pepper become exposed
to air.
Yes. So delish. One of a few ways to access the delicious flavor of these extremely hot peppers.
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