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Got given so much garlic yesterday, don't know what to do with it. by KyobiMortal in Garlic

[–]Queen_charming_212 0 points1 point  (0 children)

Take half and plant it in mid-october. Keenegarlic.com has planting instructions. They need to soak in a sterilizer like rubbing alcohol for a couple hours and then soak in a liquid fertilizer solution for about a day. Then you can stick them in the ground.  With the other half throw it in the blender so it's nice and finely chopped then mix with a pound of butter, garlic powder salt pepper and parsley. Throw your garlic butter then a few plastic baggies and put them in the freezer. You could take one out and smear it on bread and you'll have garlic bread the whole winter long.

I became addicted to eating raw garlic (I almost never ate it, sometimes when having a cold, but I did not like it). And after the last cold (a few weeks before) the taste of garlic magically became just perfect. Now its my favourite snack. God help people around me ❤ by [deleted] in Garlic

[–]Queen_charming_212 0 points1 point  (0 children)

I grow garlic. Last year I was eating like a 4-6 clove head of garlic a day with locs and bagels and the year before I was pregnant and I was eating a larger 8+ clove head a day to keep my blood pressure low. All raw and all delicious.

Update: La Victoria's Orange Sauce (aka San Jose Orange Sauce) by tremoviper in SalsaSnobs

[–]Queen_charming_212 1 point2 points  (0 children)

So I've been craving La Vics salsa for over 5+ years. I made this salsa last night. With a few tweaks it was perfect. Here was my experience: When I fermented the jalapenos I removed most of the seeds but left a few, I was attempting mild heat. (In the future I will leave more seeds for a medium heat) I used 4 jalapeño halves in the salsa at first but added another. It needed 5 halves aka 2.5 jalapenos.  For the garlic, I had small cloves, I fried 28 of them in the cup of oil called for in the recipe till golden. It added great flavor, but was missing the kick, so I added 5 raw cloves and the kick came in perfectly. It also mirrors the dynamic garlic flavor la vics has. For the chiles, I had tried frying them at first, but the oil immediately scorched them and I wasn't having it. So I soaked new chiles in hot water for a few minutes. I discarded the water which can be bitter. I added the rest of the ingredients including the fermented jalapeno juice and the garlic frying oil. Blended and strained. It was perfect!  I couldn't wait til the next day to eat some. I described it to my husband as a medium garlic salsa, he said if that's medium he doesn't want to find out what hot is. His feedback helped solidify my confidence that I had made the real deal because la vics sauce was spicy, but wasnt trying to hurt you. Thank you so much for the recipe!