"From Good Eats, episode: Artichokes: The Choke is On You, so obviously, this would make a great dip for artichokes, bread, etc."
packed fresh basil
packed fresh oregano
whole dried arbol chile
whole black peppercorn
extra-virgin olive oil
In a 1-quart mason jar, place all of the herbs, zest, chile and peppercorns. Pour both oils into a saucepan and heat to 200 degrees F. Pour the hot oils into the jar and cover with a kitchen towel. Let stand overnight.
Place cheesecloth over the top of the jar and replace the outer rim of the lid. Invert and strain oil into desired container.