Herbal Garlic Confit

Photo: Chris Paulk

Ingredients

6 heads of garlic, cloves peeled (2 cups)

6 thyme sprigs (Lemon Thyme if you have it)

3 small bay leaves

3 dried red chiles, (such as chiles de arbol)

2 cups olive oil

Preparation

Combine all of the ingredients in a medium saucepan and simmer over low heat until the garlic is tender but not browned, (about 10 minutes).

Let cool.

Using a slotted spoon, transfer the garlic, herbs and chiles to three 1/2-pint canning jars.

Pour the cooking oil on top, seal and refrigerate for up to 4 months.

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About

This recipe is originally from Food & Wine Magazine. It makes a lovely gift or super simple, pantry staple. Be sure to reserve any extra olive oil in a jar for cooking. The intense garlic flavor adds a nice kick to a simple sauteed vegetable! You can mash the garlic and add to a butter, fold in chopped cloves to you hamburger patties or tuck cloves under your chicken skin before roasting. I keep a jar or two in the fridge year round.