agreed 240 is better - but 220 will kill most live critters and ensure that moisture levels are below the spore spawning levels. 240 and even a little above are certainly better, I actually heat mine to about 240 (hardcrack on my candy thermometer). Rich McCormack wrote: > > yoda wrote: > > > > Danger DANGER Danger DANGER - Potential bacterial HAZARD!!! > > > > never ever put fresh wet peppers under oil!!!! > > only dried peppers should go into oil, and even then they and the oil > > should be raised to 212/220F - 100/105C and held there for several > > minutes. > > Heating the oil to 212 degrees F and holding for several minutes will > destroy any C. botulinum present, but a minimum of 240 degrees F is > required to destroy the spores of C. botulinum. Since the spores > remain inactive in foods with a water content of less than 35%, adding > dried chiles to oil should be OK, but adding fresh chiles, garlic, > herbs and such is asking for trouble. Flavored oils made with dried > ingredients can generally be stored at room temps, but oils made with > fresh foods and herbs should be kept refrigerated. Since heating foods > to 185 degrees F destroys the toxin produced by C. botulinum, using > flavored oil for sautéing is pretty safe. But I'd be more wary, and > make sure I knew how the oil was made, before using in salad dressings > and such. When making chile oils, even when using dried chiles, I heat > the oil to 250 degrees F and hold it at that temp until I'm sure the > flavorings have been heated to 240+ as well, and any moisture that > might be present has been completely evaporated. > > -- > Rich McCormack (Poway, CA) macknet@pacbell.net > > Who is Rich McCormack? Find out at... > http://home.pacbell.net/macknet/ -- Jim W My opinions are just that; not my employer's or my wife's! !! Do not assume that your freedoms are assured !! The truth is out there Brew and Let Brew; Homebrewing is Fun -- For a Hot Time: EAT CHILES