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Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 4 |
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Try this paste in Thai and Indian dishes. Stir in as much or as little as you desire. Ingredients:
8 small fresh green chilies (such as jalapenos, or serranos) |
2 tablespoons minced lemongrass, bulb or 1 tablespoon lemon, zest of |
2 tablespoons chopped fresh cilantro leaves |
1 large shallots, minced or 1/2 small mild onion |
2 cloves garlic, minced |
1 teaspoon fresh shredded gingerroot |
lime zest (a few slivers) |
1 teaspoon coriander seed |
1/2 teaspoon caraway seed |
10 peppercorns |
1 teaspoon salt |
Directions:
1. In a small skillet, roast all the ingredients over medium-high heat until smoking, about 3 minutes.
2. Transfer to a blender or food processor, and process to a thick paste, adding some water if necessary.
3. This paste stays fresh for about a month in a covered container in your refrigerator.
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