Here is a recipe using Coconut Oil to make some spicy Cayenne Butter which can be used like a spreadable hot sauce. If you have a recipe you would like to share, feel free to join the Nutiva Recipe Club and tell us all about it!
Ingredients:
1/2 Cup Ground Cayenne Pepper (dry)
1 Cup Nutiva Extra-Virgin Coconut Oil
Directions:
Being a huge fan of spicy foods, this simple procedure results in one of my favorite uses for coconut oil. The result is a spicy and flavorful hot sauce that spreads like a butter at room temperature.
As always, be extremely careful working with hot oil in quantities.
1. You will need a glass container to store the cayenne butter, that holds a little over one-half cup of fluid. First, prepare your glass container by cleaning it thoroughly. Then, put the glass in a pot of water (make sure the glass is completely submerged), and bring the whole pot up to boiling temperature on the stove. Keep the glass container submerged in boiling water for at least three minutes, carefully remove it from the pot, and leave it to dry completely.
2. In a medium-sized frying pan, heat the coconut oil on the stove until it it just barely hot enough to begin smoking. Medium heat is best.
3. The instant you start to see smoke, carefully remove the coconut oil from heat, and sprinkle the cayenne pepper into the hot oil. Initially, the cayenne pepper will appear to fizz, as it is fried in the oil. Continue sprinkling until all the cayenne pepper has been added.
4. Allow the hot oil and cayenne pepper to cool undisturbed until the pepper stops moving in the oil, and settles to the bottom of the pan. This usually takes somewhere between 15 and 20 minutes.
5. Place an unbleached paper coffee filter in a cooking funnel suitable for hot fluids (not plastic), and place that in your clean, dry glass container from step 1. Carefully pour the contents of the frying pan into the funnel filter, and allow the mixture to strain into the glass container. If you are using a metal funnel, you may wish to heat it up a bit first, as a cold funnel will cause the oil to turn solid and inhibit the filtering process.
6. Once the oil has been filtered from the solids, refrigerate the final product. It will solidify, and take on a butter-like consistency when at room temperature. Use wherever you would use hot sauce or chili oil. The filtered solids can also be kept as a seasoning.
Recipe Credit: Katie Horn, Oakland, CA
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