Spicy Scallion Paste

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.

Total Time:
15 mins
makes 1/4 cup


  • 4 scallions, thinly sliced

  • 2 garlic cloves, minced

  • 1 fresh hot chile, seeded and minced

  • 1/2 teaspoon finely grated lemon zest

  • 1/4 teaspoon cayenne pepper

  • 2 tablespoons extra-virgin olive oil

  • 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.


Best Uses Lightly brush the paste onto tofu, shrimp, steaks, chicken or pork before grilling.

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