Difference between revisions of "Chili Paste"
RealRecipes (talk | contribs) m (Text replace - "Category:Appetizers Recipes" to "Category:Appetizer Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* [[canola oil]] | * [[canola oil]] | ||
| − | == | + | == Procedures == |
# In a food processor, combine all ingredients. | # In a food processor, combine all ingredients. | ||
# Add just enough [[oil]] so the paste mixes well, but remains thick. | # Add just enough [[oil]] so the paste mixes well, but remains thick. | ||
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.
