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:
20 mins
Yield:
MAKES 1 CUP
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan, combine the onion and water and bring to a boil. Simmer over low heat until the onion is just tender, about 15 minutes. Using a slotted spoon, transfer the onion to a blender and puree.

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