Rosemary Oil with Red Chiles

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.

Good Luck,have fun, and enjoy!

Posted by Hazel on August 21, 1996 at 06:47:18: