Cuban garlic paste

Garlic is almighty. It is good for your health, might leave you with a stinky breath (no reason for not eating it!) and gives many dishes the final touch. Think about all those gorgeous Mediterranean dishes that would, at max, be only half as good without garlic. No spaghetti bolognese without garlic in the sauce, no ratatouille without a garlic clove and certainly no tzatziki sauce would go without garlic.

Cuban garlic paste

Some of us might use garlic for its taste, others because they want to treat conditions related to the heart and blood system such as high and low blood pressure or high cholesterol.

So it’s not only the Mediterranean countries using garlic in their kitchen. As far as I know, garlic is in use on all continents. I have tasted it all across Asia and in the US we have discovered so-called elephant garlic, giant garlic cloves that are much easier to peel.

Now, what I would like to present to you today is the goes-with-anything-type of garlic paste that you can prepare in advance and store in a small jar in your fridge. I was given this recipe by a lady from Cuba who swears on this paste and that no meal should go without it. Upon tasting it and was immediately convinced.


3 heads of garlic

2 large onions

A sliver of spicy green pepper (e.g. something like Cholula green pepper sauce)

1-2 tablespoons olive oil


1) Peel and chop up the garlic heads and the onion.

2) Pour garlic and onions in a blender, add the green pepper and the olive oil and process at max power until the paste resemble the above picture.

3) Important: This paste is untreated and not pasteurized. Therefore make sure that you use an airtight container when you store it in the fridge and always use a clean spoon so that the paste lasts longer.

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