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