Ecuadorean meals use aliño to season just about every single cut of meat, and it serves as a key ingredient in various sauces and soups. Aliño is nothing more than a seasoned garlic paste. I tend to make my aliño as needed, because I like it fresh. However, if you don’t have time to do this everyday, here is a recipe for a big batch. In the past, I have left part of it in the fridge – what I think I will use for the week – and freeze the rest.
Note of caution: When using the aliño as a wet rub to season meats, I HIGHLY recommend using latex gloves or plastic bags to protect your hands. Otherwise, you will have pungent, garlic hands for the next few days.
1 lb garlic
1/4 cup cumin
1/2 tsp pepper
1 tsp salt
Mix all ingredients in a food processor or blender until a paste forms. Store in a glass jar in the fridge if using it over the next few days. Otherwise, freeze.