Ginger Chile Paste

1. 1

   Pour 1/2 cup water into a blender jar, and then add the ginger and chiles.

2. 2

   (Adding the water first will ensure a smoother grind.)

3. 3

   Puree, scraping the inside of the jar as needed, until it forms a smooth, light green paste.

4. 4

   Store the paste in a tightly sealed container in the refrigerator for up to 1 week.

5. 5

   (I often divide the paste into smaller containers and freeze them for up to 1 month.

6. 6

   Another option is to freeze 1-tablespoon portions in ice cube trays; when they are frozen, pop them out and transfer them to freezer-safe self-seal bags.)

* Per serving · 4 servings · Values may vary.

No additional tips available.