Uniformly spread the crushed garlic into a baking sheet, leave it under the sun for 24 to 48 hours or put it in the oven for 10 minutes at 60℃ (140℉), blend it into a powder, put it into an airtight jar and put it your kitchen cabinet - do not put it in the fridge. Lasts for up to 3 months.
CHILI GARLIC SPICE BLEND AND GARLIC SPICE BLEND:
Blend all the ingredients together, put it into ice molds, freeze it, once frozen, remove from the ice molds, and put them in freezable bags. Lasts up to 6 months in the freezer, and the fresh paste lasts up to a month in the fridge.
Place the garlic cloves onto a baking sheet, sprinkle with some salt, rub olive oil on the herbs, put the herbs onto the baking sheet, cover it with aluminum foil and bake it for 30 minutes at 180℃ (355℉). After 30 minutes, remove the baking sheet from the oven, uncover it, flip the garlic cloves, drizzle some olive oil on it and return it to the oven for 30 minutes more at the same temperature. Remove it from the oven, let it cool completely, put it in the fridge for 20 minutes, remove the garlic cloves from the baking sheet, put them in a mason jar, add the chili, and the fresh herbs and cover with olive oil. Lasts for up to a month in the fridge, up to a week on the kitchen cabinet.