Chopped garlic is made by separating garlic cloves, peeling them, and then cutting them into small pieces. Here's a breakdown of the process:
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Separate the Cloves: Start by peeling away the outer papery skin of the garlic head to reveal individual cloves. Separate these cloves from each other.
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Smash the Clove (Optional but Helpful): Place a clove on a flat surface and gently smash it with the flat side of a knife. This loosens the skin and makes it easier to peel. Be careful not to crush the garlic entirely.
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Peel the Clove: Remove the outer skin from each clove. Smashing the clove as described above often helps the skin come off more easily.
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Trim the Clove (Optional): Cut off the hard root end of the garlic clove. This part is often dry and doesn't chop well.
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Slice: Thinly slice the garlic clove lengthwise.
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Mince/Chop: Stack the slices together and then cut across them repeatedly to create small, chopped pieces of garlic. The finer you cut, the more minced it becomes.
