I make the oil using extra virgin olive oil because of the mild taste and health benefits. The habanero is dust I have made from drying habs in a dehydrater and processing in a coffee grinder. I Do Not remove seeds and placenta only stems. I use about 1 teaspoon of hab dust per 4 ounces of oil (adjust to taste). Place a little oil in a serving bottle, add the hab dust and fill with the rest of the oil. I have experimented with adding various herbs to this mixture (mint, basil, thyme, anise). To my surprise, the best and my favorite is the anise (4-8 seeds (ground) to taste for above amount. Shake the bottle twice a day for about two weeks, then enjoy. No need to separate, as the dust settles to the bottom.

Like I said in original post These two brews make a nice salad dressing and also make a nice dressing on steamed vegetables. Don't use the thyme/hab oil on broccoli, there seems to be a nasty reaction which is not the nicest thing you ever tasted.

Chile-Heads Digest V3 #033

From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.