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Foodgeek: |
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Rating: |
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Servings: |
8 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1/2 cup olive oil
8 heads fresh garlic
2 lg. sweet red onions, quartered
1 tbsp. whole peppercorns
4 stalks celery, chopped
4 md. carrots, sliced
1 can (4 oz.) chopped green chilies
3/4 cup white wine vinegar
1/4 cup dry white wine
1/2 cup water
8 bay leaves
1/2 tsp. dry mustard
1/4 tsp. coriander
1/4 tsp. rosemary
1/4 tsp. thyme
1/4 tsp. oregano
1/4 tsp. marjoram
1/4 tsp. basil
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Directions:
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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. Sauté garlic, onions, and peppercorns in oil for 3 minutes. Add celery, carrots, rosemary, thyme, oregano, marjoram, coriander and basil. Sauté 5 minutes, stirring. Add vinegar, wine, water, bay leaves and dry mustard. Simmer for 10 minutes. Stir in chilies 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.
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Also can be eaten plain as a relish course, or cloves can be peeled and mixed in salads.
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