Makes 1 cup (250 mL) olio santo
Ingredients
- 2 teaspoons (10 mL) red chili flakes
- 2 teaspoons (10 mL) finely chopped garlic
- 1 cup (250 mL) extra-virgin olive oil
- One 1-cup (250 mL) glass jar
Directions
- Place the chili flakes and garlic into the Mason jar. Pour the olive oil into a small saucepan. Set it over low, and heat until just warm, about 2 minutes. Pour the oil into the jar. Let it sit and infuse for 2 days in the refrigerator. (Keeps for 2 to 3 weeks in the fridge.) Remove from the fridge 30 minutes before using.