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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.
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