This puree of carrots, bell pepper, garlic, celery, spices, and, yes, ketchup, is loaded with spunk. Serve with baguette slices or freshly-toasted pappadum, Indian lentil wafers.
- 5 ounces carrots
- 1-3/4 ounces green bell pepper
- 3-1/2 ounces red onion
- 3 ounces celery
- 1-3/4 ounces cilantro, with stems
- 2-1/2 ounces of garlic
- 1 tablespoon vegetable oil
- 1-1/4 pound ketchup
- 2 ounces soy sauce
- 1 tablespoon sugar
- 1 teaspoon of hot chili powder or ½ teaspoon cayenne pepper
- salt and pepper to taste
- Puree carrots, pepper, onion, celery, cilantro and garlic in food processor until almost smooth. Heat oil in a 3- or 4-quart saucepan over medium high heat. Add mixture and sauté until it's bright green and fragrant, about 3 or 4 minutes.
- Stir in ketchup and soy sauce. Simmer 10 minutes on medium heat or until the mixture is slightly thickened. Season with sugar, chili powder, salt and pepper. Taste and correct seasonings if necessary.
- Remember, the Manchurian Paste will be served chilled and flavors tend to become muted when cold. Chill the Manchurian Paste until ready to serve. The puree lasts up to one week covered in the refrigerator.