Recipe By: N. Jay Sorensen, RD
Preparation Time: 0:15
Categories: Herbs and Spices
8 medium scallions — coarsely chopped
2 tablespoons ginger root — grated fresh
1 each red chili peppers — seeded
¼ cup brown sugar
2 tablespoons tamarind — concentrate or paste
2 tablespoons lime juice — fresh
2 tablespoons coarse salt
1 tablespoon tomato paste
2 teaspoons curry powder
1 teaspoon ground allspice
In a blender, mince the scallions, ginger, and chili. Blend well. Add the remaining ingredients and mix until a well developed paste. Store in an air tight container and refrigerate.
Serving Ideas: Salmon, shrimp, whole chicken, pork tenderloin and beef.