This is a perfect and simple to make store cupboard ingredient. I use it in soups, dhals, chutneys, tossed through pasta or simply on toast. The garlic flavour mellows as it keeps so leave it a couple of weeks before you eat it unless it’s Halloween and you need to ward off those evil spirits!
- 2 – 3 large bulbs of garlic
- 1 tbsp of salt
- 3-6 tbsp red chilli powder
- 3 tbsp vegetable or olive oil
To make it simple blend all the above ingredients in a food processor and taste. The salt should not be prominent but just take the edge of the chilli and raw garlic. Start with less chilli powder and adjust to suit your taste.
I’ve entered this simple recipe into Ren Behan’s Simple and in Season blogging event