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1 shallot, minced
1 sprig parsley, minced
1 scallion (including green top), minced
1 Scotch Bonnet-type chile, seeded and coarsely chopped
1 clove garlic, minced
2 bird peppers
3 chives, minced
1 3/4 cups extra-virgin olive oil
1 sprig fresh thyme, minced
1. Mix all of the ingredients together and pour them into a bottle.
2. Stopper the bottle and allow it to stand in a dark place for a week.
3. Use sparingly.
NOTE: USE RUBBER GLOVES WHEN WORKING WITH CHILES (OR COAT YOUR HANDS WITH OIL). BE SURE TO WASH HANDS THOROUGHLY AFTERWARDS, AS CAPSAICIN WILL IRRITATE EYES OR MUCOUS MEMBRANES IF IT TOUCHES THEM.
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