Peel the cloves from the 6 heads of garlic (about 2 cups). In a medium saucepan, combine the garlic cloves with the thyme, bay leaves, dried chiles and olive oil. 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.
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