Amarillo Tiger's Milk

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Credit: Martin Morales, Owner/Chef, Ceviche, London, Flavor Ambassador, Avocados from Peru
The National Culinary Review, October 2015

Ingredients

10-12 limes
1½ T. ginger, peeled, sliced
5 garlic cloves, crushed
5 cilantro stems, chopped
1/3 cup aji amarillo chili paste
Sea salt, to taste

Instructions

In medium bowl, juice limes. Mix in ginger, garlic and cilantro. Add aji amarillo chili paste; mix thoroughly. Season with sea salt, as needed. Reserve refrigerated.

Yield

4-6 servings

Tags

Sauce/Dressing/Rub, The National Culinary Review, Vegetarian

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