Rosemary Chili Oil

Rating: 4.63 / 5.00 (8 Votes)

Total time: 15 min

Servings: 1.0 (servings)



For the rosemary chili oil, rinse the rosemary, rub it properly dry and let it dry for 2 days. Cut the chili peppers and remove the seeds.

Peel the garlic. Pour into a bottle with the rest of the ingredients and top with the olive oil. Cover tightly and allow to infuse for 2 weeks.

Before giving away or using, filter the rosemary chili oil and store tightly closed.

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