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Recipe Summary

Yield:
makes 16 ounces
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, combine the tomatoes, chile, onion, lemongrass and salt; puree until smooth. Pour the puree into a cheesecloth-lined strainer set over a bowl and refrigerate overnight. Discard the pulp. Add the orange juice to the mixture and refrigerate for up to 1 day.

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