Habanero peppers are among the hottest of edible chili peppers.
Hot pepper oil is a popular condiment in many world cuisines. Habanero peppers -- Capsicum chinense and its cultivars -- are among the hottest edible peppers, with Scoville ratings between 200,000 and 350,000. The Red Savina habanero -- Capsicum chinense Jacquin -- is rated even higher, at 350,000 to 580,000 Scoville units. Because these peppers are so pungent, a few drops of habanero-infused oil will flavor a large amount of food. While it is not difficult to make habanero-infused oil, you must take extensive safety precautions to prevent serious burns from the peppers.
Instructions
1. Wearing gloves, wash the peppers well. Remove all dirt, and check in the creases for insects.
2. Place the peppers in the saucepan with just enough water to cover them, and bring to a boil. Allow them to boil for 2 to 3 minutes, just long enough to soften them slightly.
3. Wearing gloves, drain the peppers and dry them, removing all traces of water.
4. Using the side of a sharp knife, slightly crush the peppers. Be sure that you wear gloves, so that the peppers' hot oils do not come into contact with your skin.
5. Put the olive oil into the glass jars and add the peppers, dividing the oil and peppers evenly among the pints or half-pints.
6. Seal the jars and store in a cool, dry place, away from light, for two months. Or, if you wish to preserve the peppers in the oil, use a hot-pack canning method to seal the jars before placing in storage.
7. Strain the pepper oil well, and use sparingly as a condiment or seasoning. Continue to store it in a cool, dry, dark place, as light and heat will destroy the volatile compounds that provide the habanero oil's flavor and heat.
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