Smoked Chilote garlic paste is a delicious spread made from a very simple home-smoking technique, ready to use as a base for countless cold or hot preparations. It takes about an hour from start to finish, and the result is a creamy, sweet, smoky paste that keeps in the fridge for two weeks.
The recipe is designed to make the most of the generous size of Chilote garlic, but it works just as well with any garlic variety you have on hand, making it an unbeatable pantry staple for sandwiches, meats, or even a simple piece of toast.
How to Make Smoked Garlic Paste?
A recipe built around the generous size of Chilote garlic, though it can be made with any variety you can find — an unbeatable addition to countless dishes.
Nutritional Information
Each serving of smoked garlic paste contains approximately 100 kcal, 5 g of carbohydrates, 8 g of fat, 1 g of protein, 1 g of fiber, 1 g of sugars, and 150 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Smoked Chilote Garlic Paste Recipe
Preparation: 20 minutes
Cooking: 40 minutes
Servings: 4 people
Ingredients
- 8 cloves of Chilote garlic
- 6 sprigs of rosemary
- Olive oil
- Fine salt
- Black pepper
Instructions
- Line the bottom of a medium pot with aluminum foil and place 3 sprigs of rosemary on top. Cover the rosemary with another sheet of aluminum foil. Peel the Chilote garlic, cut the cloves in half, and remove the inner vein running through the center.
- Place a fine steel colander of similar diameter over the pot and arrange the garlic halves inside it. Cover the pot and colander with another layer of aluminum foil, seal the edges tightly, close the pot, and heat over very low heat for about 20 minutes.
- Remove the lid, colander, and foil layer covering the rosemary, add the remaining 3 sprigs, reassemble everything, and heat over very low heat for another 20 minutes, checking every 5 minutes until the garlic is soft and lightly golden. Turn off the heat.
- Remove the garlic and mash it by hand in a mortar or with an immersion blender, add a generous drizzle of olive oil, a little salt and pepper to taste, and blend until you get a smooth paste. Store the garlic paste in a clean, sterilized jar, keep refrigerated, and consume within 2 weeks.
Additional Tips
Keep the heat very low throughout smoking
Keeping the heat very low during the entire smoking process prevents the garlic from burning or drying out, ensuring a perfectly sweet and smoky flavor.
Add the oil while the garlic is still warm
Adding the olive oil while the garlic cloves are still warm intensifies the smoky garlic flavor and produces a creamier, more homogeneous paste texture.
Store it properly to extend shelf life
Because this paste has no chemical preservatives, always use a fully sterilized jar and keep it refrigerated, consuming it within two weeks for the best flavor and food safety.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Chilote garlic | Regular garlic | 1:1 (use fewer cloves) | Sharper, spicier |
| Fresh rosemary | Fresh thyme | 1:1 | Lighter, more floral |
| Olive oil | Avocado oil | 1:1 | Milder, buttery |
| Mortar and pestle | Immersion blender | — | Smoother, faster texture |
Frequently Asked Questions (FAQs)
1. Can I use regular garlic if I cannot find Chilote garlic?
Yes, you can use regular garlic, but keep in mind the flavor will be much more intense and spicy. It is recommended to reduce the smoking time and use a smaller amount of cloves to balance the strength.
2. How long does the paste last in the refrigerator?
Since this is a homemade preparation without chemical preservatives, it should be stored in a sterilized jar and consumed within a maximum of 2 weeks.
3. How do I sterilize the jar?
The safest method is boiling the jars and their lids in water for at least 10 minutes, making sure they dry completely before pouring in the paste to prevent bacterial growth.
4. Why is Chilote garlic so large?
It is a distinct botanical variety, closer to leek than to common garlic. This gives it its characteristic mildness and makes it ideal for eating in large quantities without being hard to digest.
What Is Smoked Chilote Garlic Paste?
Smoked Chilote garlic paste is a creamy condiment made by gently smoking oversized garlic cloves from the island of Chiloé over rosemary, then blending them with olive oil into a spreadable paste. It works as a base for sandwiches, grilled meats, sauces, or simply spread on warm bread.
History of Chilote Garlic in Chile
Chiloé’s volcanic soil and maritime climate have long produced unusually large, mild garlic bulbs, prized by island cooks for centuries. Home smoking over native wood and herbs became a traditional way to preserve garlic through Chiloé’s long, damp winters, turning a simple preservation technique into one of the archipelago’s signature flavors.
Did You Know?
Garlic helps regulate levels of so-called bad cholesterol (LDL), which can clog artery walls and reduce blood flow throughout the body. It also contains allicin, a natural antibacterial compound, along with antioxidants that help protect cells from premature aging.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean Piscola Recipe
- Chilote Black Garlic Recipe
- Preserved Chilote Garlic Recipe
- Traditional Chapaleles Recipe
