All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
A link to %this page% was e-mailed
Serve in shallow bowls with plenty of toasted bread or warm tortillas for dipping. Garnish with fresh cilantro leaves.
Pour the oil into a heavy ovenproof medium saucepan and add the garlic. Cover the pot with foil, put it in the oven, and cook until the garlic turns a nutty brown and is really soft (think cream cheese), about 45 minutes.
Remove the pot from the oven and let the garlic and oil cool to room temperature.
Store in the fridge in a tightly covered container for up to 2 weeks or freeze for up to a month.
Yield: 1 cup