Speaking of good spicy foodstuffs

My wife has found that the Metropolis discount grocery tends to keep quantities of marked-down gourmet foods. That's where she got the mongo jar of pepper paste.



That's also where she got this:
Terra Sol Red Chile Infusion Piquin Oil is a wonderful cooking oil that we've been using for about a year. It's a base of canola and olive oils with a half-handful of chile piquins dropped in it, and some chili powder added for good measure. That's it. Nothing fancy.


If you put your finger in it and tasted it, it wouldn't be particularly good-- it's a light cooking oil. But if you put a teaspoon in the bottom of your skillet, you can add a nice little kick to what you're frying. Not the masochistic oh-the-pain-is-overcoming-the-taste-of-the-food heat, but just a chile pepper flavor that permeates in the way that only an infused oil can permeate a food's flavor.


At $.79 a pint, I'm highly impressed with its value.


Unfortunately, seeing as how it's regularly at the markdown shelf, it's probably not long for this market, and that's a damned shame, because it makes my migas sing, baby.