Dorothea 1943
(Warning: Be sure to turn on the exhaust fan or open the window when preparing this sauce)
Ingredients:
1 cup extra virgin olive oil
6 cloves garlic, sliced
1 cup of Crushed Red (Chili) Pepper
Steps:
1. In a heavy skillet, heat the olive oil on high heat.
2. When it is shimmering, add the garlic, stirring constantly until it turns a medium almond color.
3. Quickly add the Crushed Red Pepper, remove the pan from the heat and keep stirring as the pepper continues to brown.
4. Before it begins blacken and burn, pour the sauce into a container to let cool. When fully cooled transfer it to a small jar.
5. Top off the jar with olive oil so that there is at least a quarter of an inch of liquid on top.
6. Refrigerate the sauce. Before using in the future, bring it to room temperature and stir it well.
7. Use sparingly on your pasta dishes, whenever extra spiciness is desired.
Dorothea’s Hot Pepper Sauce
The Literate Chef 
rumor has it this oil is so good, dorothea used to carry it in her purse whenever she hit the arthur avenue restaurant scene.
Reblogged this on The Literate Chef and commented:
Our supply of this hot sauce for is gone, so tomorrow we will cook up a new batch. Double this time. I am looking forward to my next bowl of “macaroni” enhanced with Mom’s sauce. It will be like going home again.
That’s a sound warning at the beginning of the post. I know someone who tried a similar thing with chillies in a microwave. The fumes, nearly instantly, caused her throat to swell and close up and sh had to crawl out the kitchen on her hands and knees – a very close escape.
I know the feeling, Roger. Life lesson learned!
I will do this while wearing my gas mask. Maybe, I’ll do it outside on the grill.
Save the gas mask for the morning after. 🙂