Rosemary Oil with Red Chiles

2 dried red chiles

1 quart extra-virgin olive oil

Rub the rosemary branches between your fingers to bruise them. Using a

knife, bruise the chiles, then put them and the rosemary in a jar with a

tight-fitting lid. Pour the olive oil into the jar, seal and let stand at room temperature for 10 days. Strain the oil through a fine mesh

sieve and return to the jar. Will keep for up to 2 months.