GARLIC SPREAD
INGREDIENTS
6 heads of garlic, cloves peeled (2 cups)
6 thyme sprigs...
3 small bay leaves
3 dried red chiles, such as chiles de arbol
2 cups pure olive oil
Combine all of the ingredients in a medium saucepan and simmer over low heat until the garlic is tender but not browned, about 30 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.
NOTE: Bay Leaves are not toxic to human, however, I would not eat them because they have sharp edges and can cut your throat.
food and wine magazine
INGREDIENTS
6 heads of garlic, cloves peeled (2 cups)
6 thyme sprigs...
3 small bay leaves
3 dried red chiles, such as chiles de arbol
2 cups pure olive oil
Combine all of the ingredients in a medium saucepan and simmer over low heat until the garlic is tender but not browned, about 30 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.
NOTE: Bay Leaves are not toxic to human, however, I would not eat them because they have sharp edges and can cut your throat.
food and wine magazine
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