Hartwood Restaurant'S Roasted Chili Oil

1. 1

   Preheat the oven to 350u00b0 F.

2. 2

   Combine the chilies, onion, and herbs in a deep, sturdy 10-inch pan. Pour in enough olive oil to cover. Cover the pan with aluminum foil and roast for 1 1/2 hours. Let cool.

3. 3

   Strain the oil into a 1-liter measuring cup; discard the solids. Return the oil to its original bottle (simply pour through a funnel set into the neck of the bottle). Cover and keep in a cool, dry place (it will last longer in the fridge, just remember to take it out about an hour before cooking to liquefy).

* Per serving · 4 servings · Values may vary.

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