Title: Hot Oil Dressing and Dip
Categories: Dressing
Yield: 8 Servings

1 c Extra virgin olive oil
5 Jalapeno peppers; diced
-(seeds optional)
1 tb Cracked black peppercorns

Heat oil to about 300. Carefully add jalapeno and peppercorns.(Be careful
that the moist peppers don't spatter oil on you) Cook about 5 minutes and
let cool. Doesn't store very well. (Add a little tarragon and/or garlic for
a real treat). (Good with Mediteranean dishes)

Note: Try dipping a piece of crusty French bread into a little salt and
then the oil! Serve with a veggy platter on the side. Heaven!

Hazyone@aol.com

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.