Re: [CH] Chile oil

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Thanks for the tip.  I did cook the whole thing for about 20 minutes.  I am
straining it and will keep in the fridge.  It won't last long, I'm sure.
Or, I could just keep it for the in-laws...just  kidding.
Helen

----- Original Message -----
From: "Brent Thompson" <brent@hplbct.hpl.hp.com>
To: "Helen L. Gillis" <HelenGillis@earthlink.net>
Cc: "chile-heads" <chile-heads@globalgarden.com>
Sent: Monday, January 26, 2004 8:02 PM
Subject: Re: [CH] Chile oil


> > rest of the Tabasco Mash we brought back from NO.  So, I decided to make
a
> > batch of chile oil with that.  2 cups vegetable oil,  1 cup Tabasco
Mash.
> > ...  Tastes pretty good hot, once it cools off it may be
> > different...  What do you think??
>
> Years of discussion about it on this list makes me immediately think of
> botulism whenever I hear of
>
> oil + wet vegetable matter(mash) + storage
>
> Best of luck.
>  ---   Brent
>

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