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
Last Edit: Jul 17, 2020 8:47:11 GMT -6 by rdback: typo
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.