garlic confit and infused oil
Love garlic? Yeah, me too! Want to put in on everything? Then this is the recipe for you! I love having garlic confit on hand for toasts, spreads (baba ganoush, salsa, guacamole, etc), and even in stir frys. The possibilities are really endless. I have even eaten a couple of them straight from the fridge.
Ingredients
6 heads of garlic, peeled
10 sprigs of thyme
12 thai chillies or 3 chilies de arbol
3 bay leaves
2 cups of olive oil
steps
Simmer on low. Combine all the ingredients into a saucepan and simmer on low for 30 minutes.
Store in the fridge. Put garlic, thyme, chillies and bay leaves in an air tight container. Pour olive oil over other ingredients. Store in fridge for up to 4 months.
pro tip: Depending on your jar size or how compact your ingredients are, you may end up with extra oil. Lucky you! Good news, you just made an infused oil! Store in an air tight container in the fridge and use within 1 month.