Quote:
Originally Posted by krshome
Sounds great what kind of oil do you use and how long do leave the seed in the oil for.
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Whatever kind of oil you wish, in my experience. I've done it to EVOO, Olive Oil, and Canola Oil. All came back with great results. Used the canola oil for frying, and it put that flavor into the food. French fries and chicken if I remember right.
It's also just for about however long you wish in the end, longer they stay in, the more the oil draws the heat out, and the hotter the oil gets. Think I left them in for a day, maybe two? The stuff was HOT. I believe the standard way for quick prepping this is to simply take however many peppers you want, canoe them, salt them, add some lemon, let them sit for about half an hour or so, then just blend the peppers and the oil together and strain the pulp out.
