Toss some palm heel striked garlic and onions in your favorite hot sauce for a few hours. Then drain and cover in a neutral oil. I like my using my toaster oven, but any low and slow constant heat source works. Heat at about 200-250°f for two hours bumping it up to 400 for the last 10 minutes.
I put these things on some squash, and it was out of this world good!
(Sorry, I ate half the squash and ribs before thinking about getting a picture.)
I am no kind of expert, but one thing worth keeping in mind is that garlic stored in oil can evidently develop botulism after a few days. It sounds like you’re good, due to the cooking process and saltiness / acidity of the hot sauce exposure, but again, I’m just a layperson here.
Looks delicious, in any case!
This is correct. I’d just leave the garlic/oil mixture in the back of the fridge.
More than 121C/250F for at least 3 minutes. But 400F should do the trick. Would still put it in the fridge because C. bot toxins is no joke.
That side, yes, I agree – looks delicious!
Edit: I just accidentally learned how to use the quote function… Taking that out, haha.
I cook it at 200-250 degrees for 2 hours and use it in pretty quick order.
