I love to make garlic oil, but I like my garlic caramelized and crispy. This makes the perfect accompaniment to any noodle dish.
¾ cup avocado oil
¾ cup extra virgin olive oil
2 heads of garlic, cloves removed from husk
1 Fresno Chile, sliced into 1-inch rings
2 teaspoon salt
Place oils into a small pot on medium-high, bring to a verylow simmer. Add the chiles andgarlic. Continue to simmer on low heatfrom 1 to 1.5 hours, until garlic and chile rings have become dark brown andcrispy. Carefully, remove from heat andcool oil prior to moving to storage container. Keep in fridge for up to three months.
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