A whoppingly spicy-hot oil, this is the perfect seasoning to use when you are wanting 1, 000-watt chili power with only a few drops of oil. It was suggested by a recipe in one of my all-time favorite cooking-as-culture books,
Be strict about observing the oil temperature, and do not add the cayenne if the oil is hotter than 250°F, or it will burn to a hideous mess.
Like any dry spice, the cayenne should smell “alive” if the results are to be good. The kind we buy from our spice merchant comes in three grades of ferocity. We buy the hottest. Why fool around?
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