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Garlic Paste: How to Make Garlic Puree to Store at Home
How to make garlic paste in minutes with only three ingredients. In practically any dish, this pureed garlic is a great time-saving and meal-prep substitute for freshly minced garlic!
In just a few easy steps, you’ll be able to produce your own garlic paste at home. If in doubt, add garlic, paprika, and a bit of salt, has always been my cooking mantra.
Trust me when I say that this cooking spice never fails to deliver, especially when used fresh in meals.
Garlic paste can be used in a variety of cuisines, including garlic bread and, in particular, shawarma recipes, which I enjoy from time to time.
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What Is Garlic Paste?
Garlic paste is simply peeled fresh garlic cloves blended with a blender, food processor, or even a sharp knife, in layman’s terms.
After that, the garlic can be stored in the fridge or freezer for later use, or it can be used right away in recipes. If you wanted to make a ginger paste, you could use the same process.
Is garlic puree and garlic paste the same thing? Garlic paste vs. garlic puree: what’s the difference?
What is Garlic Paste? Garlic paste is just pureed garlic cloves with a small amount of oil that may be stored in the fridge or freezer and used as needed. It’s a “technique” that makes daily cooking so much easier.
The only difficult part of making this paste or puree is peeling the garlic cloves. You can buy them already peeled, but they don’t taste as fresh as peeling them yourself and using them right away.
Garlic is nearly impossible to peel, but by squeezing the cloves between the heel of the knife and the cutting board, you can easily crack the peel open.
This method isn’t ideal for sliced garlic, but it is the quickest way to mash garlic cloves.
Mince, Sprinkle and Scrape
Before churning the cloves into a paste, give them a quick mince – it doesn’t have to be perfect.
Sprinkle kosher salt over the minced garlic cloves, since the gritty texture of kosher salt will help mash the garlic and pull moisture out of the cloves.
Then flatten, mash, and scrape the minced cloves into a paste with your knife.
About a teaspoon of garlic paste/puree should be yielded from one large garlic clove.
Homemade Garlic Paste Recipe
Here are several reasons why you should produce your own garlic paste.
The Benefits of Making Your Own Garlic Paste. Everything that is made at home has a lot of advantages.
You get the fresh taste and flavor that store-bought paste typically lacks. It also has a number of advantages, including:
- It is less expensive than store-bought garlic paste
- It’s always fresh and tastes better than store-bought.
- If it is devoid of preservatives and healthful
- You don’t have to spend a fortune to make your own; it’s both economical and time-saving.
- It produces a greater quantity
- Lasts longer than store-bought paste
- It has a lot of flavor and scent.
This homemade garlic paste is simple to make, and you can make a new batch whenever you have fresh garlic on hand.
- Olive oil
- Salt to taste, this is optional
- Firstly, if you haven’t already, peel the garlic cloves. Break apart the garlic bulb with the back of your palm, then peel away the outer paper.
- Then, separate the cloves with your fingertips and peel the paper away.
- After that, in a blender/food processor, combine the garlic cloves with a little oil and pulse until pureed or paste-like.
- If you want it minced, you can process it that way as well. Depending on the quantity you’re generating, the entire process should take 30 seconds to 1 minute.
- Using salt, season the garlic purée (this is optional by the way especially if you would be storing this in the freezer)
- Finally, fill a clean jar halfway with puree and store in the fridge for up to a week. (To avoid botulism poisoning, don’t keep it in the fridge for longer than this.)
How to Make Chili Garlic Paste (also known as Ginger Garlic Paste)
You can also prepare fresh ginger-garlic paste by adding equal amounts of washed, peeled, and sliced ginger to this mixture.
Make chili garlic chutney using this garlic and some chile if you want something spicy for your burgers or sandwiches.
What is the best way to store?
In an airtight jar, store for up to a week in the refrigerator.
Place roughly a spoonful of the paste in each cube of an ice tray and freeze.
How to Use in Recipes
- I’ve got you covered if you’re wondering how to use this paste in recipes. For every 1 large or 2 little garlic cloves, add 1 teaspoon garlic puree.
- Frozen cubes do not need to be thawed before use. Simply place the frozen cube in the microwave for a few seconds to thaw.
- Mash potatoes, sautéed shrimp, meatballs, and salad dressings are all good candidates. To make a great aioli spread for sandwiches, combine mayonnaise, lemon juice, and salt.
How to Keep Garlic Paste Fresh for a Longer Time
- Garlic quality:
Begin with high-quality fresh garlic. Look for garlic bulbs that are tightly closed and have hard cloves if you’re utilizing them. If you’re buying peeled cloves, steer clear of ones that have green shoots or bruises.
- Drizzle with oil:
Drizzling with oil is optional, although it aids in mixing and enhances the shelf life of the dish.
Take only what you need and put it back in the fridge or freezer right away. The taste and flavor will be affected by frequent thawing and refreezing.
Is it possible to make garlic puree without using a blender?
Yes, it won’t be as smooth as before, but it’s doable. To do so, use a knife to finely mince the garlic. After that, season the garlic with salt.
Holding the side of your knife at a small angle, scrape it back along with the garlic salt mixture, flattening it and mixing the salt and garlic.
Continue to do so for another 1-2 minutes, until you have a creamy garlic puree. Decant it into a clean jar after mixing it with the oil.
Alternatively, you can ground the garlic using mortar and pestles, but this will take a long time if you’re creating a large batch.
Garlic paste substitutes:
- Fresh minced garlic to use instead of the puree.
- Garlic powder.
- The garlic flakes.
- Garlic greens or garlic sprouts.
Can I use garlic paste instead of garlic?
You certainly can! Almost any recipe that asks for garlic will benefit from this garlic puree (obviously not ones where the clove should be kept intact).
For each garlic clove, use 1 teaspoon of garlic paste. Use a 1:1 ratio if the recipe calls for minced garlic.
I like to use it in sauces since the little chunks of garlic really permeate the whole dish.
Is it possible to substitute garlic powder for garlic paste?
Yes! For every 1 teaspoon of puree required, use 14 teaspoon garlic powder.
If you’re in business, how do you peel garlic?
This method necessitates purchasing black garlic in bulk from a wholesale market. You’ll need to peel black garlic once you’ve made it or bought it fresh from the market. You can either peel it by hand or get a black garlic peeling machine.