Active Time
N/A
Total Time
10 MIN
Yield
Serves : makes a scant 1/2 cup

How to Make It

Step

In a food processor, combine the sliced lemongrass with the fresh ginger, garlic and halved jalapeño and pulse until finely chopped. Add the vegetable oil and process to a coarse paste. Add the cilantro leaves and process until fairly smooth. Season the wet rub generously with salt.

Make Ahead

The rub can be refrigerated for up to 3 days.

Notes

Best Uses Try the lemongrass rub on tuna and other kinds of lean fish, or blend it with a little more vegetable oil and use as the base for chicken or vegetable stir-fries. You can also rub it onto chicken, seafood, pork and beef, or stir it into ground pork or turkey for meatballs, meat loaf or burgers.

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