Save Fresh Herbs in Oil:
- Pick herbs, wash, pat dry, remove stalks. Chop with a knife.
- Place herbs in a clean, sterilized jar.
- Fill the jar with extra-virgin olive oil or a good canola oil/olive oil blend, so that the herbs are covered on top with a thin layer of oil.
- Cover with a lid and store in the freezer to keep through the winter.
- Pour the oil in a shallow dish with some balsamic vinegar as a dip for crusty bread, or use in pastas or salad dressings.
Herbed Vinegars
- Pick herbs, wash, pat dry, remove stalks. Chop with a knife.
- Place herbs along with the stalk in a clean jar or bottle.
- Cover with vinegar (white, apple cider, red wine, or malt) Try basil with red wine vinegar, oregano or tarragon with white vinegar.
- Optional: add dried red pepper flakes, peppercorns, and/or peeled and chopped garlic cloves.
- Close the bottle. If' you've added garlic cloves, refrigerate. Otherwise store in a cool, dark cupboard. Do not expose to sunlight.
Chili Oil
Drizzle chili oil over noodles, tofu.
- 1 cup sunflower oil
- 1/3 cup dry chili flakes
Heat oil in a small saucepan over medium heat until a wooden spoon stuck into the oil releases many bubbles (a trick to let you know the oil is hot enough).
Put chili flakes into another pot or heat-proof 2-cup container.
Pour hot oil over chili flakes, stir.
Set aside to cool for 3 hours.
Strain oil to remove the chilis.
Put strained oil into a clean container and refrigerate.
Oil will keep, refrigerated, for a few months.
