Garlic Paste Hot

Summary

Prep Time	45 mins
Total Time	45 mins
Course	Sauce
Cuisine	European
Servings (Default: 1)

Ingredients

4 bulbs garlic, large
75 ml olive oil
0.5 teaspoon ½ sea salt
2 pinches ascorbic acid (vitamin C)

Instructions

Simply explained: puree peeled, raw garlic cloves with olive oil and salt, protect against oxidation with vitamin C.
Explained in more detail: Only raw garlic is used for this garlic paste, because even brief heating affects the taste intensity.
Dismantle the garlic bulbs, peel the cloves (if necessary, press the individual cloves of garlic on a board with a heavy knife - this makes it easier to remove the parchment-like peel). Roughly chop the peeled garlic cloves, add olive oil, salt as desired and a very (!) Small amount (1 - 2 knife points) of ascorbic acid to form a homogeneous mass.
I use a hand blender and a cup that has the same dia as the mixer attachment of the so-called magic wand. In any case, a mixer with a drive mechanism attached to the top should be used to prevent the mass from heating up. Take a break in between - also to prevent the garlic mixture from heating up.
Filled into several small glasses, a supply is created that can be kept for at least a month if stored in a cool place.
The quantities can be changed. Variation: Lemon juice or citric acid can also be used as antioxidants.
Quickly available as a spread, for use in salads, sauces, as a marinade, etc.

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