Ginger Chile Paste

Directions

1. 1
   Pour 1/2 cup water into a blender jar, and then add the ginger and chiles.
2. 2
   (Adding the water first will ensure a smoother grind.)
3. 3
   Puree, scraping the inside of the jar as needed, until it forms a smooth, light green paste.
4. 4
   Store the paste in a tightly sealed container in the refrigerator for up to 1 week.
5. 5
   (I often divide the paste into smaller containers and freeze them for up to 1 month.
6. 6
   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.)