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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 2 |
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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:
1. 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.
2. 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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