Garlic

Outside skin is typically white but can also have stripes of purple. Inside is fragrant and cream-colored.

Separate individual cloves, using a big knife to smash the clove then peel the skin before using.

ROAST: Preheat the oven to 250°F. Peel as much garlic as you have, preferably 8-10 heads, and place in an oven-safe baking dish. Cover with ½ cup of cooking oil oil, salt, pepper, and red chili flakes and roast for 2 hours or until slightly browned. Put in a jar and refrigerate for up to 2 months. DO NOT LEAVE GARLIC OIL OUT AT ROOM TEMPERATURE!

Store whole, unpeeled garlic cloves in a cool, dark place, like in a cabinet or on a pantry shelf. Alternatively, store batches of freshly diced garlic in freezer-safe containers in the freezer for up to 3 months to have it already prepped when cooking.