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Rosemary-Chili Oil chili, spice, condiments, herb 1/4 cup crushed red chilies 1 tablespoon dried rosemary 1 bay leaf 1 1/4 cup olive oil 1 1/4 cup 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 Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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