Prep 5 mins
Cook 1 hr
a versatile condiment -the garlic can be used on bruschetta,or with pasta, rice, potatoes, etc. and the oil can be used for marinades, dressings or cooking.
- 5 heads garlic, separated and peeled
- 1 teaspoon rosemary
- 1 dried red chilies or 10 peppercorns
- 1 1⁄2 cups olive oil
- in a small saucepan heat all ingredients and cook over low heat for 1 hour.
- remove from heat, cool.
- store refrigerated in container with tight lid.
Oh Chia...what a wonderful way to get roasted garlic flavor without the roasting ... and have seasoned olive oil, too!! Next time I will double the heads of garlic and peppers, as garlic was so soft and spread very easily on bruschettas. So YUMMY I couldn't stop eating them. And pretty too...garlic had nice golden color. Note - watch and stir often so the garlic does not get too browned. I was disappointed that the oil didn't absorb more of the garlic and pepper flavor, but the garlic cloves were heavenly! I have a large container of peeled garlic cloves in the freezer, so I will be making this often, instead of roasting garlic, and smashing cloves into a garlic "butter" spread. Definitely a winner!
this makes delicious 'roasted' garlic with so much less work. So far, I've only tried the cloves on bruschetta, but am anticipating adding them to so many dishes...and then using up the oil too. Everyone needs a jar of this in their fridge. It'll become a staple in mine.
Be cautious about making large quantities and keeping over an extended time. I have seen articles about garlic oils and the issue of salmonella. I don't know if the cooking would help extend how long you can keep this.