Puerto Rican Garlic Paste

5 from 1 vote

Puerto Rican Garlic Paste is a versatile recipe that adds great amount of flavor and helps to cuts down on tedious processes in the kitchen. Its versatility is only limited by your imagination. In this recipe I am incorporating other Puerto Rican flavors to create a flavor profile that will compliment my Puerto Rican recipes.

Prep Time10

Cook Time0

Total Time10

Course: Condiment

Cuisine: Puerto Rican

Servings: ounces

Calories: 12kcal

Author: Zoé Forestier

Equipment

Immersion Blender
Mason Jar(s)

Ingredients

8 ounces garlic peeled
1 teaspoon cumin
1 teaspoon dried whole orégano
2 teaspoon peppercorn whole black or melange
1 teaspoon salt
1 teaspoon coriander seeds
2 tablespoon fresh lime juice
½ cup olive oil

Instructions

In the blending cup of your immersion blender or in the pitcher of a blender or small food processor, add garlic cloves.
8 ounces garlic
Add Oregano and Cumin.
1 teaspoon cumin, 1 teaspoon dried whole orégano
Add Peppercorns, Salt, and Coriander seeds.
2 teaspoon peppercorn, 1 teaspoon salt, 1 teaspoon coriander seeds
Add a dash of lemon juice. This helps in preserving and enhancing the flavors.
2 tablespoon fresh lime juice
Add olive oil and blend using the immersion blender or a regular blender or food processor. Blend to desired consistency; from rough chop to creamy, I prefer creamy. Then pour into a mason jar and secure with an airtight lid. Refrigerate for about 2 weeks or freeze for up to 3 months.
½ cup olive oil

Notes

Purchasing Garlic: Supermarkets now carry already peeled garlic. I recommend buying these, since it will save you time peeling each individual clove. However, I use a silicone garlic peeler to help me with the task of removing the paper thin skin off the clove. Allrecipes has a post on techniques on how to peel mass amounts of garlic all at once. If you do not find the already peeled garlic cloves, these solutions might help getting you going on making your garlic paste.

Storage: I only make about 4-8 ounces of garlic paste at a time, and I use it regularly-almost daily. For that reason, I keep my paste in the refrigerator in an air tight container. And it keeps for about a month (when I am not using it regularly). However, if you feel you might not use the full amount in a couple of weeks to a month, you may opt to put the freeze the garlic. Use an ice tray that is not normally used for ice, fill the cubes half way and freeze. pull from ice tray once frozen and store in a ziplock bag in your freezer until needed. It should last up to 3 months.

Labeling: Garlic paste as well as sofrito, achiote oil, or mojo marinade are products that you make in bulk to use through out a period of time. Labeling these items helps you keep track of how old the product is and whether you may extend the life of it by freezing. I personally use these food labels, which are the same as the ones I used to use at restaurants. You do not have to be as detailed as the labels suggest, the main information is the name of the product, the time and date it was created. You could potentially write a Use by Date if you would like as well.

Nutrition