Serves: 5
Total Calories: 68
In a food processor or blender, process together the ginger and chili peppers to make them as smooth as possible. Transfer to an airtight container and refrigerate up to 10 days or freeze up to 4 months.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Basic Ginger and Green Chili Pepper Paste recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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