email this pageIngredients
1 cup extra virgin olive oil
1 large rosemary stalk, cut into 2-inch segments
2 oregano sprigs
2 thyme sprigs
2 dried red chiles
1 garlic clove, quartered
Instructions
1 large rosemary stalk, cut into 2-inch segments
2 oregano sprigs
2 thyme sprigs
2 dried red chiles
1 garlic clove, quartered
1. Place all the ingredients in a large jar. Seal tightly and set aside for at least 2 days—or refrigerate for up to 2 weeks (return to room temperature before using). Strain before using. Makes 1 cup.
Recipe by Bruce Weinstein and Mark Scarbrough, "Relish a new American farmer," July 2007.
Recipe by Bruce Weinstein and Mark Scarbrough, "Relish a new American farmer," July 2007.
