Rosemary And Chili Infused Oil - cooking recipe

Ingredients

2 cups olive oil
2 None long red chilies, halved lengthwise, seeded
2 sprigs fresh rosemary

Preparation

In a medium saucepan, heat oil to 160\u00b0F.
Meanwhile, blanch chilies and rosemary in a small saucepan of boiling water for 1 min. Rinse under cold water then drain. Dry thoroughly with a paper towel. Distribute rosemary and chilies between clean, sterilised bottles.
Using a funnel, pour warm oil into bottles. Seal and store for 1-2 weeks before using.