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Spicy Scallion Paste

  • TOTAL TIME: 15 MIN
  • SERVINGS: makes 1/4 cup
  • BASIC-EASY
  • FAST
  • MAKE-AHEAD

Working a little of this paste into ground meat, steaks or chops adds incredible flavor. Grace Parisi likes to stuff the paste right into a patty of ground beef with a hunk of Brie to make a super-luxurious cheeseburger.

  1. 4 scallions, thinly sliced
  2. 2 garlic cloves, minced
  3. 1 fresh hot chile, seeded and minced
  4. 1/2 teaspoon finely grated lemon zest
  5. 1/4 teaspoon cayenne pepper
  6. 2 tablespoons extra-virgin olive oil
  7. 1/2 teaspoon salt
  1. In a small bowl, combine the scallions with the garlic, chile, lemon zest and cayenne, mashing slightly with the back of a spoon. Stir in the olive oil and salt.
Make Ahead The paste can be refrigerated for up to 2 days. Notes Best Uses Lightly brush the paste onto tofu, shrimp, steaks, chicken or pork before grilling.
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