Asian Chili-Garlic Paste

By á-47

Blend into your favorite meatloaf mix before baking.

Toss with chicken or turkey cutlets and balsamic vinegar, then grill.

Mix with grated lime zest and juice; drizzle over pan-seared salmon steaks.

Stir into chicken noodle, split pea or lentil soup.

Ingredients

• 1/4 cup red pepper flakes
• 1 cup boiling water
• 3 Tbsp. chopped peeled fresh ginger
• 6 garlic cloves
• 2 sliced green onions
• 1 Tbsp,. seasoned rice vinegar
• 1 Tbsp. canola oil

Preparation

Step 1

Mix pepper flakes and boiling water in small bowl. Let stand until peppers softens, 20 minutes. Drain in sieve; reserve 1 Tbsp. soaking liquid. Transfer pepper and soaking liquid to mini-food processor.

Add chopped ginger, garlic cloves and green onions. Pulse until smooth, scraping down sides of work bowl with rubber spatula if necessary.

With machine running, gradually add rice vinegar and oil through feed tube. Puree 1 minute. Transfer paste to airtight container. Cover and chill up to 3 months or freeze up to 1 year.