Cayenne Pepper Oil "China Moon"

3 cups Oil, Corn or Peanut
3/4 cup Pepper, Cayenne (dried, powdered)

Pour oil in a heavy, non aluminum 1 to 2 quart saucepan. Bring the oil to 225 degrees on a deep-fry thermometer over moderately low heat. Remove from the heat and stir in the cayenne pepper, and let cool to room temperature undisturbed, or overnight if you wish. Strain the oil slowly and patiently through one or more large paper coffee filters into an impeccably clean glass jar. Store at room temperature.

A whoppingly spicy-hot oil, this is the perfect seasoning to use when you are wanting 1,000 watt chile power with only a few drops of oil. Be strict about observing the oil temperature, and do not add the cayenne if the oil is hotter than 250 degrees, or it will burn to a hideous mess. Like any dry spice, the cayenne should smell "alive" if the results are to be good.

Source of Recipe: "China Moon" Barbara Tropp