Your thoughts on the garlic-ginger pastes sold in Indian groceries? I've seen references to them by Indian cooks who like their convenience.
I appreciate whatever insights / opinions those of you who have actually tried those products may provide - especially, what brand(s) you prefer.
Or should I make it myself, and if so, how - keeping in mind food safety issues, as I wish to keep the paste on hand as a timesaving helper for weeknights and other evenings when time is at a premium. I realize that raw garlic poses a risk of botulism.