Recipe - Rosemary-Chili Oil

One fourth cup Crushed red chilies
1 tablespoon Dried rosemary
1 Bay leaf
1 One fourth cup Olive oil
1 One fourth 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.

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

Posted to MCRecipe Digest V1 #589 by "hubbardj@tode.com"
hubbardj@tode.com on Apr 27, 1997