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This? http://honestcooking.com/oil-and-whiskey-preserved-piri-piri-peppers/
Seen it but not tried it.
Also. @Cazakstan 's amazing Hell Jam is amazing. I added it to some dark soy for some exceptional spring roll dipping.
The heat started from the middle of the tongue and spread outwards. It got sharp, sharp and just at the point where you think "I've had to much" it stops and slowly starts to fade. Strangely the sensation on my head was a heat closer to frost bite heat, not a burning heat. Very good.
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Aroogah
Cazakstan
I had some excellent chilli oil with my monkfish stew this weekend in Lisbon. I asked the chef and he said that he used whiskey in it, anyone else heard of / tried this?