Rosemary Oil with Red Chiles

From: (Stephanie da Silva)

Date: Thu, 19 Aug 1993 08:48:39 GMT

8 large, thick branches of rosemary
2 dried red chiles
1 quart extra-virgin olive oil

Rub the rosemary branches between your fingers to bruise them.  Using a
knife, bruise the chiles, then put them and the rosemary in a jar with a
tight-fitting lid.  Pour the olive oil into the jar, seal and let stand
at room temperature for 10 days.  Strain the oil through a fine mesh
sieve and return to the jar.  Will keep for up to 2 months.


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