Category: Main Dish
Tested size: 2.5 cups makes five 4-ounce jars
INGREDIENTS
12 green Thai chile peppers (stemmed and seeded) coarsely chopped
12 serrano chile peppers (stemmed and seeded) coarsely chopped as needed
3 medium stalks lemon grass (tough outer layers removed) cut into 1-inch lengths
3 limes, juiced zest cut into strips with a vegetabl
2 ounces (a chunky 3-inch piece) fresh galangal or ginger r peeled and coarsely chopped
1 cup packed cilantro leaves and tender stems coarsely chopped
1 cup packed mint leaves
1 cup packed basil leaves
3 spring onions trimmed and chopped (white and green
2 bunches green garlic chopped (may substitute 2 bunches ramps or 2 heads garlic, cloves separated and peeled)
1 tablespoon fish sauce
1 1/2 teaspoons kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground white pepper
1/2 cup water
2 teaspoons shrimp paste (optional)
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