Ginger Paste

This pungent, aromatic paste can be used as a marinade for meat, poultry and seafood or added to sauces. It can be refrigerated for up to 5 days.

Slideshow:More Terrific Condiments

  • Total Time:
  • Servings: MAKES 1 CUP


  • 1/4 pound ginger, peeled and coarsely chopped
  • 1/2 cup water

How to make this recipe

  1. In a blender, puree the ginger with the water.

Published January 2003

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