Garlic Confit

1. 1

   Combine the garlic, chiles, and olive oil in a small saucepan.

2. 2

   Add enough oil to come three-fourths of the way up the sides of the garlic.

3. 3

   Heat the oil over high heat until it just starts to bubble; you will start to hear the first sizzling noises and the first rapid bubble start to come up.

4. 4

   Reduce the heat and simmer the garlic until its deep golden brown, soft, buttery, and spreadable.

5. 5

   Keep a careful eye on the garlic cloves and dont overcook them; they burn easily and will continue to brown as they cool.

6. 6

   Set the garlic aside to cool to room temperature and use or transfer the contents of the saucepan to an airtight container and refrigerate for several days.

7. 7

   To store the garlic for a longer period of time, add enough oil to completely cover the cloves and refrigerate them for up to several weeks.

No additional tips available.