MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rosemary Chile Oil
 Categories: Herb, Spice, Condiments, Chilies
      Yield: 2 1/2 cups
 
    1/4 c  Crushed red chilies
      1 tb Dried rosemary
      1    Bay leaf
  1 1/4 c  Olive oil
  1 1/4 c  Vegetable oil
      3    Peppercorns
 
  Use a funnel and put herbs and spices into a wine bottle.  Pour in
  oils and seal with plastic wrap.  Place bottle upright in pot that is
  deep enough to allow most of bottle to be submersed and not float. (I
  use my tall and narrow asparagus steamer) bring water to simmer and
  process for 1 hour. Seal (corks work well) and let this oil sit for 2
  weeks for flavours to develop.
  
  From: J Hubbard

 
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