Garlic Paste Recipe


Time: 15 minutes

Yield: 2 cups

Garlic can be finicky to peel. Break the bulbs into separate cloves and put them in freezer for about an hour to increase the ease of peeling. In the alternative soak them in water for about an hour to achieve ease of peeling.

1 lb. of fresh garlic

1/2 c. lemon juice -or- white vinegar -or- water

(Note: I uses lemon juice and discovered the chemical reaction of sulphur in garlic and copper in lemon juice makes the paste turn a beautiful light green. The flavour integrity remains the same and it is safe to eat.)

Cut off the root end and peel each clove.

Put all of the garlic into a food processor or spice grinder with just enough liquid to make a semi-coarse paste. Add more liquid if necessary.

Can be stored in refrigerator for 8 to 10 days.

I used a spoon and made dollops which I placed on a parchment lined cookie sheet and froze the dollops. I store them in my freezer in a zip-lock freezer bag. Each dollop would be equivalent to about one clove. Can be used in any way you would use fresh garlic. Store in freezer for up to a year.

SOURCE: "A Spicy Touch" by Noorbanu Nimji & Karen Anderson

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