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- Prep Time: 20 minutes
- Yield: 4 servings
- 6 shallots, peeled
- 1 tablespoon coarse ground black pepper
- 2 serrano chiles
- 3 Thai bird chiles
- 6 cloves garlic
- 2 stalks lemon grass, chopped, white part only
- 2 tablespoons minced ginger
- 1 tablespoon sugar
- 1 tablespoon kosher salt
- 2 limes, juiced
- 1 tablespoon Worcestershire sauce
- canola oil
- In a food processor, combine all ingredients.
- Add just enough oil so the paste mixes well, but remains thick.
- Check for seasoning.