Wednesday, July 9, 2008

Rosemary, Garlic, and Chili Oil

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.

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

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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