5 serrano (or 3 jalapeno, or 7 thin red) peppers, chopped
1 cup cilantro (leaves and stems), chopped
1/2 yellow onion, chopped
1/3 cup fresh ginger, peeled and chopped
15 cloves garlic
1 Tbsp lime zest, grated
1 Tbsp coriander, ground
1 tsp cumin, ground
1 tsp black pepper
1 tsp salt
- Remove some seeds from serrano peppers, if desired.
- Puree all ingredients in food processor, until fairly smooth. Add 1-2 Tbsp water if needed.
- Use about 2 Tbsp in Thai curry recipes. Keeps in the refrigerator 2 weeks.