Chunky Onion & Garlic Paste With Vinegar |
|
 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 20 |
|
I purchased a onion and garlic paste years ago in California and tried to duplicate and I think I finally have. It is very strong in taste and flavor. I throw it in with margerine or butter as a quick sauce for pasta. But I use quite frequently. Ingredients:
4 cups small chunks white onions, not diced but about 1 inch pieces |
1 cup water |
15 whole fresh garlic cloves, peeled, separated and smashed |
3 tablespoons cilantro leaves |
4 tablespoons olive oil |
2 tablespoons basil leaves |
2 tablespoons garlic wine vinegar |
1 teaspoon salt or 1 teaspoon salt substitute |
Directions:
1. Put the onions and water in medium saucepan.
2. and simmer about 8 minutes.Take off burner.
3. Put garlic,cilantro,olive oil, basil,vinegar,and salt in blender and pulse until blended.
4. Put blended ingredients into saucepan with the cooked onions , stir and simmer about 10 minutes more , stir constantly. Do not burn. Cool and refrigerate. I refrigerate 24 hours, the flavors seem to intensify.
5. Note: I make enough to hot pack in 1/2 pint jars.Make sure the paste is very hot and make sure your jars are hot as well as the seals. Then I can use any time.
|
|