Re: Fw: [CH] Japone Botula

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At 12:17 PM -0500 6/23/01, Dickedy wrote:
>  >   Japone' chiles are some of my favorites.  I use them extensively when I
>>  make chile oil.  They impart a wonderful taste, heat and color to the oil.
>
>Remember, making chile oil can result in severe botula.  And tasting good
>ol' chile
>oil butula will make you drop dead so fast you won't even get a chance to
>taste
>the Japone heat.

not if it's "cooked" chile oil...

One simmers the oil with chiles in it...don't burn the chiles, but 
brown/blacken them nicely (yes, a very, very fine line)...30 
minutes...a couple hours...it's all preference and whatnot.

Such "recipes" are in the archives.  And yes, one should exercise 
extreme caution when "boiling" oil...

Peace, Hendrix, and Chiles.......

Rael64

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