Herbal Oil for Salads and Sautes

Enjoy this spicy oil for Mexican salad and rice dishes, or add it to a fresh garden salad.

1    cup oil

3    (2-inch) sprigs each of oregano and basil or rosemary and thyme

1    tablespoon each fresh oregano and basil or rosemary and thyme

1    (1/4-inch piece ginger

1    chili

1/2     teaspoon seeds, crushed with mortar and pestle

Gently heat oil 3 – 5 minutes. Pour into a glass jar with six 2-inch sprigs of herbs for each cup of oil. or one of the following fresh herbs, ginger, chili, or seeds. Cool, cover, and refrigerate up to six months.

*Note:  Only add garlic to oils to be used within three days,. Garlic forms a botulism in oil that can cause severe  diarrhea.