Sicilian Garlic and Spearmint Sauce
- Ready In:
- 5mins
- Ingredients:
- 5
- Yields:
-
2 cups
ingredients
- 3 cloves garlic, quartered
- 1 small dried chili, cut in half,lengthwise
- 2⁄3 cup good quality red wine vinegar
- 3 teaspoons crumbled dried spearmint
- 1 1⁄3 cups fruity extra virgin olive oil
directions
- Drop the garlic into a clean 2-cup bottle.
- Add the chili pepper and pour in the vinegar.
- Add half the mint, cover the bottle, shake well and leave about 24 hours.
- In the beginning, the flavouring will float on the surface of the vinegar, but after a day they will sink to the bottom of the bottle.
- After the flavourings have sunk to the bottom, add the olive oil and the remaining mint.
- Shake well and let stand 3-4 days, shaking once or twice a day, before using.
- This sauce will keep for 2-3 months in a cool, dark place.
- Shake well before using.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.