Classic extra-virgin olive oil gets a kick from spicy habanero chiles and tart lemon zest in this recipe from Dave DeWitt's "The Complete Chile Pepper Book."
Also Try: Oregano-Garlic Green Chile Vinegar
Source: The Martha Stewart Show, January 2011
Yield Makes 3 cups
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.