6 cloves garlic, peeled and cut lengthwise
8 small dried red chile peppers
Place the oil in a clean bottle. Add the
fennel seeds, garlic, and chile peppers and let sit 2 weeks before
using. Store in a cool, dark spot in the refrigerator. The oil should
keep for about 2 months. Discard at the first sign of mold.
Makes 4 cups
Allow this richly flavored oil to sit for
two weeks in a warm, dry spot before using. Save an old wine bottle,
rinse it well with soap and hot water, dry thoroughly, and use to store
the oil. This oil is delicious drizzled over roast chicken, lamb pork,
beef, potatoes, or vegetables. It can also be used in vinaigrettes,
marinades, and barbecue sauces and for sauteing all manner of foods.