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    Mexican hot pepper oil


    Source of Recipe


    Ray Leckband
    Cut a hot pepper of your choice in pieces or down the middle, add to heated oil in fry pan and cook until desired amount of "hot" is reached. Cool in pan. pour through sieve into jar and use in whatever recipe you have calls for hot oil. (Scovill)
    Store in fridge up to 6 months.

 

 

 

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