Garlic Puree - Tucson's El Charro

If you use a lot of the puree, make a large batch, store in the refrigerator for only a week, as it could spoil. Chef Carlotta Flores, owner of El Charro Cafe.

• Ready In: 5 mins
• Yields: 1/2 cup

Ingredients

• 4  garlic cloves
• 1⁄4 cup water

Directions

1. Smash the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with the water, and puree. Use within a week.