Add a burst of tropical flavors to your cooking with this delicious and versatile tropical paste recipe. Combining the freshness of scallions, ginger, and lime with the heat of red chili peppers, curry powder, and allspice, this paste will take your meat and seafood dishes to the next level. It's easy to make and can be stored for up to a week, making it a convenient and flavorful addition to your kitchen.
Course Herbs and Spices
Prep Time 10 minutesminutes
Servings 8
Author N. Jay Sorensen, MBA RDN
Ingredients
8medium scallionscoarsely chopped
2tablespoonsfresh ginger rootgrated
1red chili pepperseeded
ΒΌcupbrown sugar
2tablespoonstamarind concentrate or paste
2tablespoonsfresh lime juice
2tablespoonscoarse salt
1tablespoontomato paste
2teaspoonscurry powder
1teaspoonground allspice
Instructions
In a blender, combine the scallions, ginger, and chili pepper. Blend well.
Add the brown sugar, tamarind concentrate or paste, lime juice, salt, tomato paste, curry powder, and allspice to the blender. Mix until a well-developed paste is formed.
Store the tropical paste in an airtight container and refrigerate until ready to use.
Use the paste as a seasoning for salmon, shrimp, whole chicken, pork tenderloin, and beef.
Notes
The tropical paste can be stored in the refrigerator for up to one week.Yield: Approximately 1 cup of tropical paste