Title: Garlic Confit
Categories: Vegetable
Yield: 2 Cups

5		Garlic heads
1	ts	Dried rosemary
1	sm	Dried red chile or
8		Black peppercorns
1 1/2	c	Olive oil

Separate garlic into cloves and peel. Place in a small saucepan with remaining ingredients. Set over low heat for 1 hour. Remove from heat and cool. Transfer to a jar and cover tightly. Store in refrigerator. Add cloves and some of the oil to pasta, rice, potatoes, or other vegetables, or spread on toasted baguette slices. Use any remaining oil for cooking or in salad dressings and marinades.

Totally Garlic Cookbook by Helene Siegel and Karen Gillingham ISBN 0-89087-725-4 pg 15

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