So, I made some hot pepper oil. I always make some out of the habaneras. They make a lovely scarlet-tinged oil that makes it easy to add a bit of heat and flavor to food. And it pops a mean popcorn.
(And Pat, I autoclave my flavored oils to get around the botulism issue)
Anyway, I used about two tablespoons of this hot oil in a pork stir fry I made last night. Two pounds of pork, lot's o' leeks, about a pound of snow peas, sweet red peppers, etc.
I was worried that it wouldn't be hot enough.
Oh boy was I wrong! So, maybe ten habs in two cups of oil was a bit much, most of my other peppers haven't been quite as hot as expected. And the Pimiento De Chieros were just to add aroma, I didn't think they'd add a lot of heat.
Note to self: Dilute! Dilute! Dilute hot pepper oil.
...but I still pick those habs with my bare hands (Hi Nydb!)
Pam