Botulism concerns with refrigerated oil + herb blends
I’m going to make this sauce soon: http://www.rickbayless.com/recipe/green-chile-adobo/
The recipe states that it lasts “months” in the refrigerator, but I thought that generally garlic and oil infusions can be problematic with regards to botulism worries. Is there something about this ingredient list that makes botulism not a concern? Or should this Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude