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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

The Martha Stewart Show, January 2011, The Martha Stewart Show, January 2011

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Read the full recipe after the video.

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Yield:
Makes 3 cups
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Ingredients

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Directions

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  • 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.

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