Spicy Garlic Confit and Infused Garlic Oil Recipe

Upgrade your pantry with a bold, homemade condiment—this Spicy Garlic Confit is easy to make, full of flavor, and ready to enhance everything from toast to sandwiches and mains.

Why you should make garlic confit

Keeping a jar of Spicy Garlic Confit in the fridge will change how you cook. It’s herb-forward with a gentle heat, incredibly versatile, and requires only one pan and minimal hands-on time. The slow oil bath mellows the garlic into a spreadable, richly flavored condiment that lasts—perfect for elevating simple meals.

What can I do with spicy garlic confit?

The uses are nearly endless. Spread it on toast for a quick snack, swap it in recipes that call for raw garlic, or add it to sandwiches for an extra depth of flavor. It’s excellent stirred into pasta, mashed potatoes, roasted vegetables, or used as a finishing oil for grilled meats and fish.

Try it on savory breads or mixed into compound butter for a quick flavor boost. If you prefer a milder, buttery version, consider using a buttery garlic confit variant that focuses on richness rather than heat.

How to make spicy garlic confit

1. Peel the garlic cloves. For convenience, you can use pre-peeled garlic to save time.
2. Add cherry tomatoes, peeled garlic, dried chili peppers (if using), fresh herbs, crushed red pepper (optional), and salt to a dry pan.
3. Pour in enough olive oil to mostly cover the ingredients. The oil should allow the garlic to gently soften rather than fry. If the oil only reaches halfway up the ingredients, use a smaller pan so everything is submerged.
4. Bring the pan to a gentle simmer over medium heat. Look for small rolling bubbles but keep the temperature low enough that the oil does not pop, sizzle aggressively, or reach its smoke point—overheating can make the garlic bitter.
5. Let the mixture simmer gently for about 50 minutes to 1 hour. Remove from heat and let cool completely before storing. The garlic will be tender, sweet, and infused with the aromatics.

How to store spicy garlic confit

The confit method helps preserve the garlic: slow-cooking in oil infuses the flavors and extends freshness. Store the cooled confit with the cloves fully submerged in oil—aim for about a half to a full inch of oil above the garlic to minimize oxidation.

Glass jars are ideal because they don’t absorb odors, but any airtight container will work. Refrigerated, garlic confit will keep for about one week—if it lasts that long. For longer storage, freeze portions in suitable containers for up to three months.

To defrost, move the container to the refrigerator and allow several hours or up to 24 hours for larger batches. You can also use a warm water bath (do not let the container touch the pot bottom) to thaw more quickly—avoid using thin plastic that might deform. A convenient option is freezing the confit in silicone ice cube trays so you can pop out portioned servings and add them straight to a pan or microwave-safe bowl.

Common Questions about Spicy Garlic Confit