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
1/2 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.