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This pungent, aromatic paste imparts fiery hot taste to food. It can be made with either boiled or fried onions. Never make a paste of raw onions if you want to keep it for any amount of time. It will turn bitter. The Onion-water ratio is crucial to this preparation as excess water will make a thin puree and if water is not enough, the onions will remain uncooked.
How to Select
Choose onions with tightly closed necks that are absolutely dry, avoiding those with a thick, woody center in the neck. The skin should be bright and shiny. Onions of inferior quality often have soft spots, moisture at their neck, and dark patches, which may all be indications of decay.
· This sharp and aromatic paste can be used as a marinade for sauces, vegetable or baked dish.
· It's an instant addition to curries.
· Onion dip is a yummy accompaniment to bread sticks. Stir in cream to onion paste. Whisk it and season it with salt, pepper, garlic, mixed herbs or oregano or parsley.
How to Store
This paste can be stored in an airtight container for up to 15 days in the refrigerator