Makes 8-12 servings. Recipe is by Teresa B. Day. 1 fresh jalapeno 1 fresh chili pepper 2 garlic cloves ½ cup olive oil 1 quarter lemon 2 sprigs fresh rosemary 2 sprigs fresh dill 1. Seed the peppers ...
This tangy vanilla-infused chevre spread topped with tart-sweet cranberry sauce makes a welcome addition to any holiday cheese spread. Avoid 'destination constipation,' eat high-fat cheese and do this ...
1. Seed the peppers then slice them in strips, julienne style. 2. Slice the garlic cloves into slivers. 3. Pour the olive oil into a jar with a tight lid. 4. Add the peppers, garlic, lemon, sprigs of ...
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