Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Olive oil

  2. 8 Heads fresh garlic

  3. 2 Sweet red onions - quartered (large)

  4. 1 tablespoon 15ml Whole peppercorns

  5. 4 Celery - chopped

  6. 4 Carrots - sliced (medium)

  7. 1/4 teaspoon 1 1/3ml -- rosemary, thyme Oregano - marjoram, basil Coriander

  8. 3/4 cup 177ml White wine vinegar

  9. 1/4 cup 59ml Dry white wine

  10. 1/2 cup 118ml Water

  11. 8 Bay leaves

  12. 1/2 teaspoon 2 1/2ml Dry mustard

  13. 1 Picked green chiles

  14. 4 oz 113g -- about

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat oil in skillet. Peel outer covering from garlic heads and take a 1/2 inch slice from top of each head, exposing meat of cloves, but leaving heads intact. Sauteed garlic, onions, and peppercorns in oil for 3 minutes. Add celery, carrots, rosemary, thyme, oregano, marjoram, coriander and basil. Saute 5 minutes, stirring. Add vinegar, wine, water, bay leaves and dry mustard. Simmer for 10 minutes. Stir in chiles and simmer for 3 minutes. Remove from heat, strain, reserving garlic and 1 cup cooking liquid. Place garlic heads in flat baking dish. Pour reserved liquid over, cover and refrigerate. Serve cold as an appetizer for spreading on French bread rounds or crackers. Also can be eaten plain as a relish course or cloves peeled and mixed in salads.


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