- 6 head of garlic, cloves peeled (2 cups)
- 6 thyme sprig
- 3 small bay leaves
- 3 dried red chilies, such as chilies de arbol
- 2 cup pure olive oil
1. Combine all of the ingredients in a medium saucepan and simmer over low heat until the garlic is tender but not browned, about 30 minutes. Let cool.
2. Using a slotted spoon, transfer the garlic, herbs and chilies to three 1/2-pint canning jars. Pour the cooking oil on top, seal and refrigerate for up to 4 months.