Difference between revisions of "Chili Paste"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:North Korean ([^cC])(.*)\]\]" to "Category:North Korean cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Category:Appetizers Recipes" to "Category:Appetizer Recipes") |
||
| Line 31: | Line 31: | ||
[[Category:Lime Recipes]] | [[Category:Lime Recipes]] | ||
[[Category:North Korean cuisine]] | [[Category:North Korean cuisine]] | ||
| − | [[Category: | + | [[Category:Appetizer Recipes]] |
Revision as of 18:10, 10 May 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
Directions
- In a food processor, combine all ingredients.
- Add just enough oil so the paste mixes well, but remains thick.
- Check for seasoning.
