8 fresh green chiles (serranos, jalapeños etc)
2 tablespoons minced lemongrass bulb
2 tablespoons chopped fresh cilantro leaves
1 large shallot, minced
1 teaspoon fresh shredded ginger root
2 medium cloves garlic
a few slivers lime zest
1 teaspoon coriander seed
1/2 teaspoon caraway seed
10 peppercorns
1 teaspoon salt
In a small skillet roast all the ingredients over medium high heat for 2 minutes. Turn off heat, leave in pan for one minute more.
Using a blender or food processor grind to a thick paste.
Stays fresh for one month if kept covered in the refridgerator
Ok, where on earth do you find lemongrass? I think I need to move to Merida.
ReplyDeleteHeather, I bought lemongrass at Chedraui, but I think I've seen it at Mega too.It's been awhile but I plan on looking next time I go grocery shopping because I just read that you can root it easily if you get a stalk with rootlets on it.
ReplyDeleteThere are many reasons to live in Merida, but we don't have the beaches you all have!
regards,
Theresa
SWEET. Thanks for this. We were just complaining about the lack of curry paste. But who needs it!?
ReplyDeleteOne of the advantages of living in a tropical climate, we have the necessary tropical ingredients. Ryan,you are a gardener, are you going to try rooting the lemon grass? I'm wondering if I can plant some coriander seeds?
ReplyDeleteThanks for dropping by.
regards,
Theresa