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Monster Mash




Source of Recipe


North Jersey.com
In a food processor fitted with the metal blade, combine 10 peeled cloves garlic, a 2-inch piece unpeeled ginger root, 2 (3-inch) trimmed stalks lemon grass, 1 seeded jalapeño pepper and 1/2 cup canola or olive oil. Process until smooth. Refrigerated in a covered container, it will keep for a month. Makes 1-1/2 cups.

At work, we lovingly call this mixture Monster Mash because it's full of wild, intense flavors. I use lemon grass from my garden, but you can find fresh lemon grass in Asian stores. Only use the bottom 3-4 inches of the stalk including the bulb; discard the remainder when making this mash. Or use 2 teaspoons dried lemon grass as a substitute for the fresh.

Brush this mixture on skewered vegetables, vegetable steaks, tofu or tempeh when grilling.