That jarred garlic paste almost ruined my chili, took 3 hours to fix

I figured a spoonful of that jarred garlic paste would be fine in my chili last Sunday. It wasn't. The stuff is so concentrated it turned the whole pot bitter, and I didn't realize until after I added the beans and let it simmer for an hour. I spent the next two hours trying to balance it with sugar, vinegar, and extra tomato sauce, and it still tasted like a chemistry experiment. By the time I got it edible, it was 9 PM and I'd missed my whole afternoon. Has anyone else fought with that garlic paste and found a way to measure it without ruining a batch? I'm about to just chop fresh cloves and deal with the prep time.

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1 Comment

hayden7096d ago

Did you actually try cutting the paste amount in half and adding it earlier in the cook, because that stuff mellows out a ton if it hits the heat sooner? Honestly, sounds like you dumped a whole spoon of rocket fuel in there and expected it to behave like a gentle clove.