Ginger Chile Paste

• 8 ounces coarsely chopped fresh ginger
• 12 fresh green Thai, cayenne, or serrano chiles, stems removed

1. Pour 1/2 cup water into a blender jar, and then add the ginger and chiles.
2. (Adding the water first will ensure a smoother grind.)
3. Puree, scraping the inside of the jar as needed, until it forms a smooth, light green paste.
4. Store the paste in a tightly sealed container in the refrigerator for up to 1 week.
5. (I often divide the paste into smaller containers and freeze them for up to 1 month.
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.)

fresh ginger, green thai

Taken from www.cookstr.com/recipes/ginger-chile-paste (may not work)