Tropical paste

1 cup

Ingredients

Quantity Ingredient
8 mediums Scallions coarsely chopped
1 1\" piece ginger coarsely chopped
1 small Fresh or dried hot green or red chile stemmed and seeded
¼ cup Brown sugar
2 tablespoons Tamarind concentrate or paste
2 tablespoons Lime juice
2 tablespoons Coarse salt
1 tablespoon Tomato paste
2 teaspoons Curry powder
1 teaspoon Ground allspice

Directions

In blender or food processor, mince scallions, ginger and chile.

Scrape down the sides of the processor. Add remaining ingredients and process until a paste forms. Will keep for up to 2 days, refrigerated in an airtight container. Use with shrimp, salmon fillet, whole chicken, center-cut pork loin, pork butt and beef brisket.

Food and Wine June 1995

Submitted By DIANE LAZARUS On 06-09-95

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