Garlic Paste

This pungent, aromatic paste can be used as a marinade for meat, poultry and seafood or added to sauces. It can be refrigerated for up to 5 days. The Garlic Paste may darken, but it will still be good.

Slideshow:More Terrific Condiments

  • Total Time:
  • Servings: MAKES 1 CUP

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  • 2 heads garlic, cloves peeled and halved
  • 1/2 cup water

How to make this recipe

  1. In a blender, puree the garlic with the water.

Published January 2003

457894 recipes/garlic-paste 2013-12-06T23:27:36+00:00 marinades-and-rubs|sauces-and-condiments|fast|healthy|make-ahead|no-cook january-2003,indian food,garlic paste,condiment recipe,garlic marinade,Amarvilas resort and spa recipes,garlic-paste 457894

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