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Author Notes: A lovely condiment that will become a pantry staple. Perfect served with warm bread and olive oil —Asha
Makes: 1/2 pint jar
chilies, mild, dry
lemon, juiced, and skin retained
tablespoons stale cake or challah crumbs
tablespoons Olive oil
salt and pepper to taste
- Cut the tops of the garlic bulbs and place then in a baking pan that snugly fits them. Tuck in the rosemary sprigs and whole dried chilies. Drizzle half the lemon juice and a teaspoon of olive oil. Tuck in one half of squeezed lemon into the pan. Bake at 350F for 30 minutes until the garlic cloves are really soft to touch.
- Squeeze out the cloves. In a food processor, pulse the roasted garlic the remaining ingredients and one crushed chili pepper into a smooth paste.