Date: Thu, 19 Aug 1993 08:48:39 GMT
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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