Recipe: Fire Water (Marlboro Country Cookbook)

FIRE WATER

"Once you've developed a taste for using Fire Water, take the next big step: make it in larger quantities and substitute it in recipes calling for everyday water."

4 or 5 long red or green chili peppers
1 sprig fresh oregano
1 bay leaf
1/2 tsp. cumin seed
2 large cloves garlic, peeled and sliced
1 tsp. salt
2 cups boiling water
Dried red pepper flakes, optional

Wash and cut slits in chili pepper, no need to remove seeds.

Put oregano, bay leaf and cumin seed into a clean jar. Add chili peppers, garlic, and salt; pour boiling water over. Cover and let stand overnight.

Strain out solids; pour Fire Water into a glass bottle, adding a few dried pepper flakes, if desired. Refrigerate between uses.

Drizzle Fire water over cooked chicken or meat. Sprinkle over cooked vegetables. Dip crusty bread into it. Add it to soups and stews.

Makes about 2 cups
Source: Marlboro Country Cookbook