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LOCATION: Recipes >> Preserving >> Rosemary Oil with Red Chiles

Print this Recipe    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.

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