Source: The Martha Stewart Show, January 2011
- 3 cups extra-virgin olive oil
- 2 habanero chiles, halved lengthwise
- 1 teaspoon lemon zest
- 2 dried bay leaves
Place all ingredients in a clean jar and close tightly. Transfer to refrigerator and let stand at least 2 weeks, until desired level of heat is reached, stirring every 2 to 3 days. Remove chiles and keep refrigerated until ready to use.