Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Olive oil
8 Whole heads fresh garlic
2 lg Sweet red onions, quartered
1 tb Whole peppercorns
4 Stalks celery, chopped
4 md Carrots, sliced
1/4 ts Each, rosemary, thyme,
Oregano, marjoram, basil
Coriander
3/4 c White wine vinegar
1/4 c Dry white wine
1/2 c Water
8 Bay leaves
1/2 ts Dry mustard
1 sm Can picked green chiles
About 4 oz.

Heat oil in skillet. Peel outer covering from garlic heads and take
a 1/2 inch slice from top of each head, exposing meat of cloves, but
leaving heads intact. Sauted garlic, onions, and peppercorns in oil
for 3 minutes. Add celery, carrots, rosemary, thyme, oregano,
marjoram, coriander and basil. Saute 5 minutes, stirring. Add
vinegar, wine, water, bay leaves and dry mustard. Simmer for 10
minutes. Stir in chiles and simmer for 3 minutes. Remove from heat,
strain, reserving garlic and 1 cup cooking liquid. Place garlic heads
in flat baking dish. Pour reserved liquid over, cover and
refrigerate. Serve cold as an appetizer for spreading on French
bread rounds or crackers. Also can be eaten plain as a relish course
or cloves peeled and mixed in salads.

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