Today I am going to teach you how to prepare a homemade seasoning paste I've been using since I learned how to cook. This is not just a recipe, but something special I learned from both my grandmas (each one taught me their recipe) that has helped me lots and hope it can help you too.

In Brazil we use these ingredients in pretty much every recipe, because that's our cousine. But you can waste a lot of precious time chopping and peeling them, therefore, if you are tired (like me) of crying tears of onion (lol) or want to gain time in the kitchen, this paste can surely help you!

Invest a bit of your time to make this seasoning paste and it will save you time later. I can guarantee, if you are on a diet, you can use this to flavor anything. Just remember, this is my recipe, but you can add anything else you might find interesting as well.

But now let's go to what really matters:

Ingredients and tools

• 2 big onions.
• 2 heads of garlic.
• 2 tablespoon of oil (of your preference).
• blackpepper. (as much as you like)
• a pinch of cayenna pepper.
• A piece of ginger. (as much as you like)
• food processor or blender.

First step

You will need an sterilized pot, or as much as clean as you can. If you don't know how to clean one, I'd suggest you to add one spoon of bleach to half liter of water in a container, and dive your pot in this water, let it there for a hour or so. After this process, dry it with a clean paper towel and put it aside for your seasoning.

Second step

Peel the garlic and chop the onions.

Third step

Add all the ingredients in the food processor or blender and make the magic happen - which means, press the button ON.
If you think it's too thick to your taste, add two spoons of water. I prefer it a bit thick and with pieces I can chew, but I made it more processed so you can see how smooth it can be. If you have difficulty to get this consistence, just turn off you processor, bring the mix to the center of your machine, closer to the blades and process it again.

Last step

Now that you got the consistence you like, it's time to store your paste in that clean pot and close it. Try to write down the date you made it. The oil we add in it will help to conserve it for weeks, but it's so good I think it won't last long, right?

voilà!

I cook most of my recipes with this and to be honest, it gives a different kick to every kind of dish. I am quite sure it will save you time and bring more "oomph" to your meals.

Hope you guys like it, enjoy!
B

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