Quick Tip: Garlic in a Hurry

If you're whipping up a quick guacamole or salsa for your Mexican theme night, and don't have the time to peel and mince garlic (or if you're just a bit lazy like me), here's a quick tip:

Peel and cut the ends off of three heads of garlic.  Make sure they're fresh, so they hold their taste and colour.  Chop it up with a knife or garlic press, then soak the garlic in lemon juice or vinegar (the acid will prevent the chance of botulism forming). Transfer the contents to a tupperware container with a good seal. Add extra olive oil to ensure it's completely submerged. Seal the container and put it in the fridge, and you'll have fresh garlic for months.