Chef Meg's Spicy Chili-Garlic Paste
Submitted by: CHEF_MEG

Introduction
Try this spicy Asian paste in your slow-cooker stews, broth based soups, or combined with yogurt as a zippy sandwich spread.
Try this spicy Asian paste in your slow-cooker stews, broth based soups, or combined with yogurt as a zippy sandwich spread.

Minutes to Prepare: 5Number of Servings: 36

Ingredients
1 tablespoon red pepper flakes*
1/2 cup water
6 cloves garlic
2 tablespoons ginger, chopped (jarred ginger is fine)
4 green onions, whites only, chopped
1 tablespoon rice wine vinegar (or white vinegar)
1 tablespoon olive oil
3/4 cup parsley leaves**
1 teaspoon agave nectar***
1 teaspoon tomato paste

*If you want a hotter sauce, double the amount of red pepper flakes.
**The parsley lends a green color, but if you omit it, it will look red.
***No agave nectar? Use 1 tablespoon brown sugar instead.

Tips
This paste is meant to be added to dishes, so it will have a very strong, almost "raw" taste. If you prefer a saucier texture, thin the paste with cooking liquid.

Directions
Place the red pepper flakes and garlic in a small saucepan. Add the water and heat on high until the mixture boils, then cook for one minute. Immediately strain the mixture over a bowl to catch the cooking liquid.

Place the red pepper and garlic in a small food processor or blender. Add the remaining ingredients, along with one tablespoon of the cooking liquid, then puree until smooth.

Separate into small containers. The paste will keep 10 days in refrigerator or 3 months in freezer.

If you are freezing it, place the paste in ice cube trays, then pop the frozen cubes into a plastic bag.

Serving Size: Makes 3/4 cup. 1 teaspoon per serving