- 8 ounces coarsely chopped fresh ginger
- 12 fresh green Thai, cayenne, or serrano chiles, stems removed
- Pour ½ cup water into a blender jar, and then add the ginger and chiles. (Adding the water first will ensure a smoother grind.) Puree, scraping the inside of the jar as needed, until it forms a smooth, light green paste. Store the paste in a tightly sealed container in the refrigerator for up to 1 week. (I often divide the paste into smaller containers and freeze them for up to 1 month. Another option is to freeze 1-tablespoon portions in ice cube trays; when they are frozen, pop them out and transfer them to freezer-safe self-seal bags.)