Rosemary-chili oil

Yield: 1 Servings

Measure Ingredient
¼ cup Crushed red chilies
1 tablespoon Dried rosemary
1 \N Bay leaf
1¼ cup Olive oil
1¼ cup Vegetable oil
3 \N Peppercorns

Use a funnel and put herbs and spices into a wine bottle. Pour in oils and seal with plastic wrap. Place bottle upright in pot that is deep enough to allow most of bottle to be submersed and not float. (I use my tall and narrow asparagus steamer) bring water to simmer and process for 1 hour.

Seal (corks work well) and let this oil sit for 2 weeks for flavours to develop.

NOTES : Vary the amount of crushed chilies to suit your own palate. I drizzle this oil on thinly sliced french bread topped with a blob of goat cheese. Bake at 325 for about 5 minutes. Simple & good. Use on pizzas too.

Posted to MC-Recipe Digest V1 #589 by "hubbardj@..." <hubbardj@...> on Apr 27, 1997

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