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1. Fill a 1-quart glass canning jar 1/3 full of tiny hot dried red peppers.
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2. Add ˝ cup whiskey and fill jar with a mixture of ˝ cup olive oil and ˝ cup vegetable oil.
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3. Cap the jar and let sit 1 month. Shake now and then during the curing process.
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4. You can add more oil as you use up the sauce.
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NOTE:
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This recipe can be easily halved.
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