4 shallots (large)
4 garlic (large full heads of)
1 piece fresh ginger
15 whole chili pepper (dried arbol)
11/2 tbsps salt
3 tbsps turmeric
3 tbsps mild curry powder
2 tsps ground coriander (roasted) and/or 1 to 2 drops *Coriander Essential Oil
3 tbsps lemongrass (paste) and/or 1 to 2 drops Lemongrass Essential Oil
1/4 cup cilantro leaves (packed, and stems) and/or 1 to 2 drops Cilantro Essential Oil
*Always use Certified Pure Therapeutic Grade (CPTG) Essential Oil intended for dietary use
Preheat the oven to 350 degrees.
Remove the outer coating of the shallots and ginger. Drizzle with oil and wrap the shallots in foil.
Slice the ginger in thin slices. Arrange the ginger in a single layer, drizzle with oil, and wrap in foil.
Peel the outer shell off the garlic. Cut the top quarter inch or so off the heads of garlic to expose the cloves. Drizzle with oil, and wrap each head of garlic in foil. Bake the shallots, ginger and garlic for 15 minutes.
Remove the ginger, increase the temperature to 400, and continue roasting the shallots and garlic for another 30 minutes. They will get very soft and have great flavor.
After the first 15 minutes of the above roasting, soak the chilies in boiling water for a good 15 minutes. Remove from the water.
To make the paste: add all the ingredients to a food processor. Pulse or puree until the ingredients form a paste.
*For dietary use, use only Certified Pure Therapeutic Grade (CPTG) Essential Oils
You can find dried arbol chilies in most grocery stories, but certainly, ethnic grocery stores.
You can freeze the extra any sauce you do not use in a recipe.
Modified Peter Block