Ingredients
- 1/2 bunch parsley
- 1/2 cup packed fresh basil
- 1/2 bunch fresh thyme
- 1/2 cup packed fresh oregano
- 1/2 orange, zested
- 1 whole dried arbol chile
- 1 teaspoon whole black pepper corns
- 2 cups canola oil
- 1 cup extra-virgin olive oil
Directions
In a 1-quart mason jar, place all of the herbs, zest, chile and peppercorns. Pour both oils into a saucepan and heat to 200 degrees F. Pour the hot oils into the jar and cover with a kitchen towel. Let stand overnight.
Place cheesecloth over the top of the jar and replace the outer rim of the lid. Invert and strain oil into desired container.
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By slkohler5
Plainfield, IL
on December 11, 2008
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I used the oil with a chicken artichoke salad (also Alton Brown. It was perfect for our 4th of July party BYOD. I might think about adding (or at least trying it with mozz or fresh mozz. Other than that, it's a staple of mine at parties!
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