Ingredients
- 4 cups small chunks white onions
- not diced but about 1 inch pieces
- 1 cup water
- 15 whole fresh garlic cloves
- peeled
- separated and smashed
- 3 tablespoons cilantro leaves
- 4 tablespoons olive oil
- 2 tablespoons basil leaves
- 2 tablespoons garlic wine vinegar
- 1 teaspoon salt or 1 teaspoon salt substitute
Instructions
- Put the onions and water in medium saucepan.
- and simmer about 8 minutes.Take off burner.
- Put garlic,cilantro,olive oil, basil,vinegar,and salt in blender and pulse until blended.
- Put blended ingredients into saucepan with the cooked onions , stir and simmer about 10 minutes more , stir constantly.
- Do not burn.
- Cool and refrigerate.
- I refrigerate 24 hours, the flavors seem to intensify.
- Note: I make enough to hot pack in 1/2 pint jars.Make sure the paste is very hot and make sure your jars are hot as well as the seals.
- Then I can use any time.
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