Smoked Garlic Paste


Smoked Garlic is as versatile and rich-tasting as roasted garlic and takes less time to prepare. Like its roasted twin, it contains approximately 1 gram of carbohydrate per average clove. Fortunately, its intensity makes it effective in small quantities. In its simplest incarnation (seasoned only with salt and fresh pepper), it complements beef, lamb, chicken and assertive fish. It marries well with herbs, vegetables and even some fruits, for example ~ pears, and can serve as an instant base or enrichment for sauces and dressings.  Enjoy this versatile staple.


  • 3/4 cup large garlic cloves (about 3 ounces)
  • 1 teaspoon extra-virgin olive oil


  1. Remove the loose, papery outer layers from the garlic, but do not peel. Place the cloves in a small bowl and toss with the olive oil.
  2. Prepare a stovetop smoker with 1 tablespoon of apple or cherry smoking chips. Place the garlic cloves on the rack, taking care so they do not slip through the rungs. Half-close the lid. Place the smoker on an electric burner preheated to medium or on a gas burner turned to medium-high. When the first wisps of smoke appear, close the lid. Smoke for 20-25 minutes or until tender.
  3. When the cloves are cool enough to handle, slip them out of their skins. Use at once or store in the refrigerator for up to 1 week.

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