Chili-Garlic-Ginger Paste – Sybaritica

This Chili-Garlic-Ginger Paste is simple to make and keeps for ages. It is tasty, extremely versatile, and can enhance many types of dishes.

• 1 cup green Chili de-seeded and chopped (about 8 or 10 Jalapenos, for example)
• ½ cup Garlic cloves chopped 1 full head, or so
• ½ cup fresh Ginger peeled and chopped (a 4 o 5-inch chunk)
• 1 level tablespoon of salt non-iodized, preferably
• ½ teaspoon Sugar
• 3-4 tablespoons Vegetable Oil

• Grind the chopped Ginger, Salt, and Sugar to a paste into a food processor or mortar.
• Add the Chili and Garlic and continue to process, adding the oil, a tablespoon or so at a time, until the paste is nice and smooth.
• Transfer the paste to a jar and store in the refrigerator.