I have always enjoyed this recipe in the past. However, I recently made a batch with peanut oil instead of EVOO because I had felt that the butteriness of the olive oil was muting the flavor of the pepper some for me.
Twas a good choice for me. The peanut oil didn't augment the taste of the chile's at all. I will continue to mix with peanut oil in the future, I like the more pronounced flavor and the heat.
However, in any form I can say I love this sauce. I have added it to pasta sauce, mixed it with mayo for burgers, poured it on sandwiches...everything has been very complimented with the oil.
I think this morning though I discovered my new favorite application,..Craig, if you haven't tried it already, you gotta try slathering some on a jalapeno cheddar bagel...I put it on a freshly buttered one about an hour ago...Oh god, incredible. I quickly applied it to the other half of the bagel and snarfed that up as well.
I'm sure you could do without the butter, especially if your cooking medium is the EVOO. But it was great nonetheless.
Craig, this was such a great recipe to contribute to the forum. It has turned my pies up a notch for my tastebuds for sure. I may even start mixing some of the chile oil (or perhaps just the diced peppers) into my sauce to utilize it as a base for my pie.