Ginger garlic paste

Name: Ginger garlic paste
Ingredients: 150 g ginger; 3 garlic cloves; 30 ml water; 1/2 teaspoon vinegar; 1/4 teaspoon salt

Sauces - Ginger garlic paste by Roxelana G. - Recipia

Ginger garlic paste is usually served with fish or poultry and takes five minutes to blend until smooth. Ginger and garlic give it a kick, while a little vinegar and salt round out the flavor; it goes well with other dishes too. I serve it with baked fish. Prep time: 15 minutes. Cook time: 0 minutes. Total time: 15 minutes. Servings: 12. About 11 kcal and 0.3 g protein per serving.

Ingredients

150 g ginger
3 garlic cloves
30 ml water
1/2 teaspoon vinegar
1/4 teaspoon salt

Preparation

1. Peel the ginger and cut it into pieces about 2 cm long. This takes about 10 minutes, and the pieces should be similar in size. 2. Put the ginger in a food processor with the peeled garlic and 30 ml of water. Blend for 5 minutes, until you have as smooth a paste as possible. 3. Add the vinegar and salt and mix well. The paste stays thick and has a strong ginger aroma.

Notes

You can swap the plain vinegar for the same amount of apple cider vinegar; its flavor is a little fruitier. Choose a firm root with taut skin; wrinkled ginger is harder to peel and often has more visible fibers. When peeling, I also carefully go around the ginger knobs, where peel tends to remain, then cut the pieces across the fibers. Don’t rush the blending: if long strands remain, run the food processor in short pulses until they break down. Transfer it to a clean jar with a lid and keep it in the fridge for no more than 3 days. Use a clean teaspoon when taking some from the jar, so no food scraps get into the paste. Serve it with grilled fish or golden-brown chicken.