In addition to being a flavorful dipping sauce for warm focaccia or francese, it’s equally delicious drizzled over bruschetta.
INGREDIENTS:
1 cup extra virgin olive oil
1 clove garlic, pressed
1 small shallot, finely chopped
2 small chilies, jalapeño or Serrano, peeled, seeded and finely chopped
2 teaspoons finely chopped, dry-packed, sun-dried tomatoes
2 to 4 tablespoons (to taste) chopped fresh herbs of your choice, such as thyme, flat-leaf parsley, basil, chives, etc.
Salt to taste
METHOD:
In a small saucepan, heat 2 tablespoons of the oil. Add garlic, shallot, chilies, and sun-dried tomatoes cooking over very low heat until shallot is tender but not browned, about 5 minutes. Remove pan from heat and let cool.
In a jar with a cover, place the remaining oil, herbs, and garlic-chili mixture. Shake together to mix well and season to taste with salt. Pour into a decorative or clear glass serving dish. Serve with a spoon or ladle and individual dipping plates or small bowls. Serve with a loaf of crusty, country-style hearth-baked bread such as francese or focaccia.
