Lime-Leaf Seasoning Paste

• 1 stalk lemongrass, bulbous part only, thinly sliced crosswise
• 6 kaffir lime leaves
• 1 2-inch piece of ginger, peeled and coarsely chopped
• 4 cloves garlic, peeled and coarsely chopped
• 1 medium yellow onion, coarsely chopped
• 2 jalapeno peppers, coarsely chopped
• 1 tablespoon kosher salt
• 1/4 cup vegetable oil

1. Place half of each ingredient in a blender and process to make a fine paste.
2. Scrape into a small bowl and repeat with the remaining ingredients.
3. Combine the mixtures.
4. This can be refrigerated for up to 2 weeks and can be used to marinate oily fish, chicken, turkey or veal.

stalk lemongrass, lime leaves, ginger, garlic, yellow onion, peppers, kosher salt, vegetable oil

Taken from cooking.nytimes.com/recipes/9151 (may not work)