Cayenne Pepper Oil "China Moon" Recipe
Vinegar Recipes and Flavored Oil Recipes
from Food Gifts From Your Kitchen
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
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
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