Jarlic is short for jarred garlic, or garlic that is already minced and preserved in a jar filled with olive oil. Jarlic has a very bad reputation. Food purists hate it.
“Fresh is best!”
“How difficult is it to mince a garlic clove!”
“Jarlic has less flavor!”
Yes, fresh is best. Yes, it’s easy to mince unless you have a physical condition that prevents it. And yes, jarlic has less flavor.
But have you ever considered that some of us are living with a person who is 99.9% perfect except for the fact that they hate garlic?
The miracle that is jarlic allows me to season the shit out of my canned soups and make a single serving of garlic bread (jarlic bread?) without leaving the rest of the garlic to slowly dry out and/or sprout on my counter. It lets me add just a bit of BAM (™ Emeril) to my spaghetti sauce without ruining the entire batch for others.
Justice for jarlic.
I did not know there was so much jarlic hate. I love it, especially because I am lazy and sometimes just don’t want to peel the annoying garlic clove.