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Gather the ingredients.
Combine all of the ingredients in a medium saucepan and simmer over low heat until the garlic is tender but not browned, about 30 minutes.
Let cool.
Using a slotted spoon, transfer the garlic, herbs, and chiles to three ½-pint canning jars.
Pour the cooking oil on top; seal and refrigerate for up to 4 months. Freeze for longer storage.