Pepper-tomato oil

Ingredients for 1 servings:

• 2 peppers, red
• 2 sprigs of oregano
• 2 tomatoes, dried
• 400 ml olive oil
• 10 peppercorns

Instructions

Working time approx. 15 minutes; Rest period approx. 14 days; Total time approx. 14 days 15 minutes

Wash the peppers, halve them, and remove the seeds. Wash the oregano, spin dry, and split the sprigs slightly. Cut the sun-dried tomatoes into long, thin strips. Lightly crush the peppercorns in a mortar. Place the peppers, oregano, tomatoes, and pepper in a clean 0.5-liter bottle, fill with olive oil, and seal the bottle tightly. Let the oil steep for at least 14 days, shaking occasionally.