- 6 heads of garlic, cloves peeled (2 cups)
- 6 thyme sprigs
- 3 small bay leaves
- 3 dried red chiles, such as chiles de arbol
- 2 cups pure olive oil
- 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.
- Using a slotted spoon, transfer the garlic, herbs and chiles to three 1/2-pint canning jars. Pour the cooking oil on top, seal and refrigerate for up to 4 months.