Ingredients
| 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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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. 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.
Author's Comments
Also can be eaten plain as a relish course, or cloves can be peeled and mixed in salads.