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. More Terrific Condiments

Food & Wine
January 2003

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Recipe Summary

total:
10 mins
Yield:
MAKES 1 CUP
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a blender, puree the ginger with the water.

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