Sicilian Garlic and Spearmint Sauce

From Aglaia Kremezi. Serve on grilled fish, rabbit, or chicken. 4-day standing time.

• Ready In: 5 mins
• 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

1. Drop the garlic into a clean 2-cup bottle.
2. Add the chili pepper and pour in the vinegar.
3. Add half the mint, cover the bottle, shake well and leave about 24 hours.
4. 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.
5. After the flavourings have sunk to the bottom, add the olive oil and the remaining mint.
6. Shake well and let stand 3-4 days, shaking once or twice a day, before using.
7. This sauce will keep for 2-3 months in a cool, dark place.
8. Shake well before using.