Title: Caribbean pepper oil
 Categories: Spices
      Yield: 6 Servings
 
      1    Shallot, minced
      1    Scallion, incl. green top,
           -minced
      1    Clove garlic, minced
      3    Chives, minced
      1    Sprig fresh thyme, minced
      1    Sprig parsley, minced
      1    Scotch Bonnet-type chile,
           -seeded and coarsely chopped
      2    Bird peppers
  1 3/4 c  Extra-virgin olive oil
 
  Makes two cups.  Mix all of the ingredients together and pour them
  into a bottle.  Stopper the bottle and allow it to stand in a dark
  place for a week.  Use sparingly. This oil has a fiery tang that
  makes it perfect for marinades and grilled meat, or even salad
  dressing.
  
  USE RUBBER GLOVES WHEN WORKING WITH CHILES (OR COAT YOUR HANDS WITH
  OIL). BE SURE TO WASH HANDS THOROUGHLY AFTERWARDS, AS CAPSAICIN WILL
  IRRITATE EYES OR MUCOUS MEMBRANES IF IT TOUCHES THEM...
  
  From:  SKY JUICE AND FLYING FISH - TRADITIONAL CARIBBEAN COOKING by
  Jessica B. Harris, Simon & Schuster, New York. 1991. Posted