Tip: To peel a ton of garlic quickly, put the loose cloves in a big metal bowl and invert another metal bowl on top to cover. While holding the bowls tightly together, shake like crazy for about 30 seconds. It takes the skins right off. (And here's the trick to planting healthy garlic.)
Warm Garlic Sauce
Serve as a dip, or spoon over dishes like boiled yucca, fried green plantains (tostones), or any type of vegetable or meat.
Makes about ¾ cup
¼ cup finely chopped garlic (about 8 large cloves)
¼ cup thinly sliced red onion
2 teaspoons kosher salt
½ cup extra-virgin olive oil
¼ cup fresh lemon juice
In a small saucepan, heat garlic, onion, salt, oil, and lemon juice over medium, whisking occasionally, until fragrant and the garlic and onion are soft, about 4 minutes. Transfer to a serving bowl and serve warm.
Related: 6 Ways To Make Garlic Last Longer
Homemade Citrus Garlic Sauce
The massive amount of raw garlic in this makes it best suited for marinating meats, poultry, and seafood, rather than as a dip. Submerge your proteins or just slather it on.
Makes about 1½ cups
40 cloves garlic, peeled
1 tablespoon dried oregano
1 tablespoon freshly ground black pepper
1 tablespoon kosher salt
Juice of 1 large orange (½ cup)
Juice of 1 large lemon (¼ cup)
Juice of 1 small lime (3 tablespoons)
Combine garlic, oregano, pepper, and salt in a food processor and pulse until finely chopped. Alternatively, mash ingredients in batches with a mortar and pestle. Transfer to a sanitized large jar, add citrus juices, seal, and shake vigorously. Can be stored in the refrigerator for up to 1 month.
Related: How To Grow Your Own Garlic At Home
Garlic Scape Rice Pilaf
This is perfect for nights when there isn’t much in the fridge.
2 tablespoons unsalted butter
¼ cup finely chopped shallot
1 teaspoon kosher salt
Freshly ground black pepper
¼ cup dry white wine
1 cup basmati rice
1¾ cups lower-salt chicken broth
1 teaspoon finely grated lemon zest
1 cup thinly sliced garlic scapes
Melt butter in a medium saucepan over medium heat. Add shallot, ½ teaspoon salt, and pepper; cook, stirring, until tender, about 5 minutes. Add wine; simmer to reduce by half, about 2 minutes. Add rice and cook, stirring, until crackling, 2 minutes. Add broth, zest, and ½ teaspoon salt; bring to a boil. Cover and turn heat down to low. Cook until rice is tender and dry, 15 minutes. Remove from heat; let sit, covered, for 5 minutes. Fluff in garlic scapes.
Serve as part of an antipasto plate or mix into salad dressings. Use the pickling liquid as you would flavored vinegar.
Makes 1 pint
2 Tbsp. sugar
1¼ tsp. kosher salt
¼ cup white or red wine vinegar or apple cider vinegar
1 cup garlic cloves, peeled; halved if large
1 teaspoon whole black peppercorns
½ teaspoon coriander seeds
1 small chile pepper, such as Thai bird or cherry pepper
Measure sugar and salt into a medium saucepan. Add ⅔ cup water and vinegar and bring to a boil, stirring to dissolve. Meanwhile, place garlic, pepper-corns, coriander seeds, and chile pepper in a sanitized pint jar. Carefully pour the boiling liquid into jar, close loosely, and let come to room temperature. Seal tightly and refrigerate for up to 1 month.