Instructions: THIS IS A BASIC GENERAL PURPOSE PASTE, GOOD FOR A RANGE OF LEAN FOODS, PARTICULARLY TURKEY

MAKES ABOUT 1 CUP

IN A MORTAR AND PESTLE OR WITH A FOOD PROCESSOR, COMBINE THE PASTE INGREDIENTS, MASHING THE ARLIC WITH THE PEPPER, SALT, AND CAYENNE OR CHIPOTLE. ADD THE OIL TO FORM A THICK PASTE. REFRIGERATE THE PASTSE, COVERED, FOR UP TO 2 WEEKS.

NOTE: OIL BASED PASTES WORK ESPECIALLY WELL ON FISH AND LEAN MEATS, SUCH AS VENISON, CABRIOT AND CHICKEN. EXPERIMENT WITH OILS OF VARIED FLAVORS, INFUSED WITH GARLIC, BASIL OR OTHER HERBS. UNREFINED OR LIGHTLY REFINED OILS, SUCH AS CORN OR PEANUT, ADD THEIR OWN PLEASING TASTE.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.