Difference between revisions of "Chili Paste"
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[[Category:Serrano pepper Recipes]] | [[Category:Serrano pepper Recipes]] | ||
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[[Category:Thai chile Recipes]] | [[Category:Thai chile Recipes]] | ||
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[[Category:Lemongrass Recipes]] | [[Category:Lemongrass Recipes]] | ||
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Revision as of 11:06, 31 March 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.
