Garlic Confit
From Food & Wine [1]
Notes
To save some frustration, substitute 2 cups' worth of refrigerated prepeeled garlic cloves for the 6 heads, or try this trick for peeling many cloves at once [2].
Ingredients
- 6 heads of garlic, cloves peeled
3 bay leaves
6 thyme sprigs
3 whole dried chiles, such as chiles de arbol
2 cups extra-virgin olive oil
Directions
- Add all of the ingredients to a small saucepan, and cook over low heat for about 30 minutes or until the garlic is tender, but not browned. Allow to cool to room temperature.
- Divvy up the garlic cloves, herbs, and dried chiles among 3 half-pint canning jars using a slotted spoon to transfer the solid pieces. Cover all the solids with the residual oil, seal, and refrigerate for up to 4 months.
Information
- Category
- Appetizers, Spreads
- Cuisine
- North American
- Yield
- 3 half-pint jars of garlic confit