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garlic-paste

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Twenty-two years ago, when I first landed on the shores of the United States, I had two large suitcases filled with memories from my home, including a strong abhorrence for garlic. Years later, I admit, I have seen the light. Now I keep a jar of garlic paste in my refrigerator to bestow its pungent presence on many a curry (especially those from the north of India) at a moment’s notice.

Yield : Makes about 1¼ cup

Ingredients

  • 1/2 cup water
  • 50 medium-size to large cloves garlic, peeled

Directions

Pour ½ cup water into a blender jar, and then add the garlic. (Adding the water first will ensure a smoother grind.) Puree, scraping the inside of the jar as needed, until if forms a smooth paste.

Store the paste in a tightly sealed container in the refrigerator for up to 1 week. (I often divide the paste into smaller containers and freeze them for up to 1 month. Another option is to place 1-tablespoon portions in ice cube trays and freeze them; once they are frozen, pop them out and transfer them to freezer-safe self-seal bags.)

Notes

Yes, you can spend the time and peel your own garlic cloves, but given the fact that your favorite grocery store carries whole peeled garlic cloves in plastic jars, right there in the refrigerated section next to the produce, wouldn’t you want to save some time? (And do I like the pre-minced garlic in jars that are so readily available? No. It usually sits in oil or vinegar, affecting the flavor.)


© 2008 Raghavan Iyer
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 24 servings.

9kcal (0%)
11mg (1%)
2mg (3%)
0mcg RAE (0%)
25mg
2mg
0g
0g
0g
2g
0mg (0%)
1mg (0%)
0g (0%)
0g (0%)
0mg (1%)
 

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