I promised this critical ingredient in my Zucchini Handvo recipe and forgot to publish!  Sorry.  Zucchini Handvo is seriously on of my top 5 savory dishes on my blog.  Fer realzzzz..



Ginger Chili Paste
This is a staple ingredient in many Indian foods.  It’s easy to make and lasts forever!
 recipe by rabbitmom


1 cup Serrano peppers chopped into thirds
1/2 cup green finger chilies chopped into thirds
1/4 cup ginger chopped into small cubes
1/2 teaspoon salt
2 Teaspoons Lemon Juice


1.  Combine all ingredients in a blender and puree. 
2.  Line a small shallow dish with saran wrap and pour mixture into the lined dish.
3.  Freeze for at least 2 hours or overnight.
4.  Gently remove the liner from the pan from freezer and cut the frozen paste into chunks.  (1″ x 1″ x 1/2″ is a good approximation but don’t let the measurements stress you out)
5.  Empty all of the cubes in a Ziploc freezer bag.  Use one or two chunks as needed and defrost before adding to the recipe.

Uses:  Handvo, Dhokla, Asian stir frys, Szechuan green beans, Curries, etc.