Cookaholics Bulletin Board

Mary,

Garlic paste is generally sold as an Italian ingredient, in a tube: http://www.thekitchenstore.com/amgapa.html

The stuff in the jar is generally preserved with some vinegar or brine, which changes the flavor of the garlic substantially (and not for the better). I don't recommend it.

If you don't have any around, just mash a small garlic clove with your garlic smasher. For slightly better flavor, blanch or microwave a large garlic clove or two to soften its flavor and then mash it. Best flavor: use roasted garlic paste.

I've never had canned tomatillos before; I imagine they'd be pretty much like canned tomatoes in how they compare to the fresh product. Best way to find out is to open the can and taste them.

I'll keep a look out for the paste.

Think I'll find a use for those tomatillos this week. I am guessing they won't be awful.
I am trying to actually use the stuff I buy.

Mary

I'm glad that it worked Mary. Sort of like an artichoke dip without too much cheese but spicy like salsa. Yippe, I'll tell Donna, my friend that the recipe came from.

eb