Pepper infused oil.  Makes for a delicious addition to any recipe.  The nice part is that this oil can be made in small batches, using almost any type of oil as a base.  Try this recipe using EVOO and some Thai Holy Basil as part of the infusion. You won't be disappointed!

Ingredients:

6 tablespoons of Zen’s Chantaburi or Ph Quoc Black Peppercorns

2 cups Vegetable Oil

2 tablespoons dried and crushed hot peppers

2 1/2 tablespoons Freshly grated Ginger

2 tablespoons chopped green onions

Directions:

Add peppercorns to a hot, dry skillet, stirring until toasted, about 2 or 3 minutes. Be sure not to burn. Add the rest of the ingredients and bring to a boil while stirring occasionally. Simmer for 15 minutes. Let stand until cool or overnight. Strain the oil through a sieve or coffee filter and store in a light and airtight container.