I took this recipe from, At Home in Provence by Patricia Wells. This is an amazing book. I borrowed it from a friend about two years ago. I guess I've stolen it.Piri piri is a spicy oil, popular in France and posh pizzeria's the world over. Last year I made bottles of piri piri oil to give away as Christmas gifts. Seeing as I'd all these herbs lying around, I thought I'd make a bottle for myself. The oil can be as expensive or as frugal as you like, a simple garlic and chilli oil is terrific drizzled over pizza or added to tomato sauce. Patricia's Recipe
1 tablespoon dried oregano
2 teaspoons crushed red pepper flakes or to taste or 12 dried bird peppers
1 teaspoon fennel seeds
4 sprigs of thyme
4 sprigs fresh rosemary
4 fresh bay leaves
250 ml olive oil or sunflower oil
In a sterilized bottle layer herbs and peppers. Cover with oil. Set aside to mature for one week atleast. If you are worried about the slight chance of botchulism leave the oil in youre fridge and let mature for one month. You can add the same mixture to red wine vinegar for piquant dressings.
You can add whatever you like, be creative, the recipe is just a jumping off point.