1 cup of chili
¾ cup of ginger
Prep them for blending (wash the chili, remove the skin from the garlic and ginger). Blend into a paste (as smooth as possible). You will have more than you need any given recipe. I usually freeze mine in ice cube trays so I can have it ready for the next time I need it. It’s the best trick ever. I swear I am a more efficient cook because of it.
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