Difference between revisions of "Chili Paste"
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# In a food processor, combine all ingredients. | # In a food processor, combine all ingredients. | ||
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==References== | ==References== | ||
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| − | [[Category:Condiment Recipes]] | + | [[Category:Condiment Recipes]] |
| − | + | [[Category:Serrano pepper Recipes]] | |
| − | + | [[Category:Thai chile Recipes]] | |
| − | [[Category:Serrano pepper Recipes]] | + | [[Category:Lemongrass Recipes]] |
| − | + | [[Category:Lime Recipes]] | |
| − | + | [[Category:North Korean cuisine]] | |
| − | [[Category:Thai chile Recipes]] | + | [[Category:Appetizer Recipes]] |
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| − | [[Category:Lemongrass Recipes]] | ||
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| − | [[Category:Lime Recipes]] | ||
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Latest revision as of 10:49, 15 July 2012
Description
- Prep Time: 20 minutes
- Yield: 4 servings
Ingredients
- 6 shallots, peeled
- 1 tablespoon coarse ground black pepper
- 2 serrano chiles
- 3 Thai bird chiles
- 6 cloves garlic
- 2 stalks lemon grass, chopped, white part only
- 2 tablespoons minced ginger
- 1 tablespoon sugar
- 1 tablespoon kosher salt
- 2 limes, juiced
- 1 tablespoon Worcestershire sauce
- canola oil
Procedures
- In a food processor, combine all ingredients.
- Add just enough oil so the paste mixes well, but remains thick.
- Check for seasoning.
