Title: Rosemary-Chili Oil
Categories: Herb Spice Chili Condiment
Yield: 1 Servings

1/4	c	Crushed red chilies
1	tb	Dried rosemary
1		Bay leaf
1 1/4	c	Olive oil
1 1/4	c	Vegetable oil
3		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.

Recipe By :

From: "Hubbardj@to-De.Com" Date: 27 Apr 97 Mastercook Recipes (Mailing List) Ä

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