This oil is great for dressing a salad with. Infused oils have the potential to support the growth of harmful bacteria, so follow the procedures listed carefully.
Ingredients:
1 sprig fresh rosemary
4 cloves garlic
1-2 chili peppers (according to taste)
1/2 teaspoon chili powder
1 pint (570ml) light olive oil
Method:
Bruise the rosemary sprig with the end of a wooden rolling pin
Cut the garlic cloves in half
Cut the chili pepper in half lengthwise
Put the rosemary, garlic, chili pepper, and chili powder into a clear 1pint glass bottle with a screw top.
Pour in the olive oil, secure the lid, shake well, and refrigerate for two days before using. Keep the bottle stored in the fridge and use within one week.
recipe from: A Slice of Organic Life
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