Chunky Onion & Garlic Paste With Vinegar

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.

• Ready In: 35 mins
• Serves: 16-20

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.