1 1/2 cups garlic cloves peeled, washed and dried
1/4 cup ginger sliced
1/4 cup to 1/2 cup oil
Grind ginger and garlic in a blender without water, use olive oil or vegetable oil until it becomes a paste.
The amounts of garlic and ginger can be adjusted I use 3:1.
The golden colour is due to using olive oil, if you use vegetable oil it would be a lighter colour.
Keep this is for no more than a week stored in the fridge in a tightly closed box or jar.
I have kept for more than 6 months before. Thank you to one of the readers who pointed out the health risk in keeping it for a long time. Use this right away or within a week.
Please see these health reports.
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