Montana Heart Song's Note:
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.
My Private Note
Units: US | Metric
- 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
- 1Put the onions and water in medium saucepan.
- 2and simmer about 8 minutes.Take off burner.
- 3Put garlic,cilantro,olive oil, basil,vinegar,and salt in blender and pulse until blended.
- 4Put 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.
- 5Note: 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.
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Nutritional Facts for Chunky Onion & Garlic Paste With Vinegar
Serving Size: 1 (50 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 51.0
- Calories from Fat 30
- Total Fat 3.4 g
- Saturated Fat 0.4 g
- Cholesterol 0.0 mg
- Sodium 147.5 mg
- Total Carbohydrate 5.0 g
- Dietary Fiber 0.6 g
- Sugars 1.7 g
- Protein 0.5 g