1/2 c  Olive oil
8    Whole heads fresh garlic
2 lg Sweet red onions, quartered
1 tb Whole peppercorns
4    Stalks celery, chopped
4 md Carrots, sliced
1/4 ts Each, rosemary, thyme,
Oregano, marjoram, basil
Coriander
3/4 c  White wine vinegar
1/4 c  Dry white wine
1/2 c  Water
8    Bay leaves
1/2 ts Dry mustard
1 sm Can picked green chiles
About 4 oz.

Heat oil in skillet. Peel outer covering from garlic heads and take a 1/2
inch slice from top of each head, exposing meat of cloves, but leaving
heads intact. Sauted garlic, onions, and peppercorns in oil for 3
minutes. Add celery, carrots, rosemary, thyme, oregano, marjoram,
coriander and basil. Saute 5 minutes, stirring. Add vinegar, wine,
water, bay leaves and dry mustard. Simmer for 10 minutes. Stir in chiles
and simmer for 3 minutes. Remove from heat, strain, reserving garlic and
1 cup cooking liquid. Place garlic heads in flat baking dish. Pour
reserved liquid over, cover and refrigerate. Serve cold as an appetizer
for spreading on French bread rounds or crackers. Also can be eaten plain
as a relish course or cloves peeled and mixed in salads.