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Post by glen on Jul 14, 2020 14:30:48 GMT -6
This is a recipe that is so different that I thought it needed to be here in the pepper section of the forum. I believe that this recipe will be perfect for superhot peppers or any spicy pepper.
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Post by rdback on Jul 16, 2020 20:12:21 GMT -6
Interesting video Glen. I'm sure it's fine, but I gotta say I'm a little concerned about submersion in oil. I've always been told that creates a perfect environment for botulism. But I'm certainly no expert. YMMV
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Post by glen on Jul 16, 2020 22:55:23 GMT -6
Thats a subject for further research I think. I have made a similar recipe using palm oil however, I store it in the fridge. I have had it for a good while with good results except that palm oil is a solid when cold. I have read that it will last for a long time in the fridge. My recipe is slightly different. I sauteed my chili's in the oil for about 5 or 6 minutes then let it cool before jarring it up and putting it in the fridge. I use it when I have a bowl of chili or soup. I have read that botulism is less of a problem in cooler climates than mine. In the tropics botulism likely thrives.
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