Pilipili Ho Ho Food
PILIPILI HO HO
Steps:
- Select a decanter with an adequately wide neck that will both accept the whole chilies and eventually disgorge them. Fill the decanter to the top with the whole, fresh chilies.
- Carefully pour in the sherry to the brim.
- Stopper the decanter and let stand in a cool, dark place from two weeks to a month before using, judiciously, in soups, stews, sauces, or even scrambled eggs!
PILIPILI OIL
Pilipili, chiles in Swahili, infuse oil along with aromatics like herbs and onion to create a spicy condiment. Similar to hot sauce, these chile oils, found in Africa and across the African diaspora, provide a kick when drizzled on a dish. This version from the chef and author Bryant Terry uses fresh, small bird's eye or Thai chiles for their vibrant taste and their availability in most supermarkets. Smoked paprika adds a bit of depth and helps to make the oil fire-engine red.
Provided by Korsha Wilson
Time 10m
Yield About 1 cup
Number Of Ingredients 5
Steps:
- In a small saucepan, combine all the ingredients and heat over low, stirring occasionally, until the oil starts to sizzle and the paprika has darkened. Immediately remove from the heat and set aside to cool.
- Transfer the mixture to a small jar or bottle, seal, and refrigerate for a few days before using. Store in the refrigerator for up to 2 weeks.
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