746 paste recipes

Fiery chili salsa for canning: fire-roasted hot peppers and red bells blended with tomatoes, onions, garlic, and vinegar. Shelf-stable jars of serious heat for tacos, eggs, or chili bowls.

Note: red wine broth can be used in place of chicken

Golden amaranth shortcake made with amaranth flour, whole wheat pastry flour, tahini, and almonds, topped with crushed pineapple and a blended tofu cream. Dairy-free and honey-sweetened.

Thai hot and sour shrimp soup (Tom Yum Goong) with lemongrass, kaffir lime leaves, red curry paste, fish sauce, and fresh lime juice. A fragrant, spicy broth ready in 35 minutes.

Rich shrimp bisque built from sautéed shells, fish stock, brandy, paprika, heavy cream, and dry sherry. A classic French technique that extracts every ounce of shrimp flavor.

No-bake crispy rice squares sweetened with rice syrup instead of marshmallows, bound with almond butter and tahini, studded with chocolate chips, almonds, and coconut. Vegan-friendly.

Homemade pizza sauce with tomato puree, tomato paste, oregano, basil and rosemary. No-cook style 10-minute sauce that beats jarred every time.

Spicy, tangy Thai turkey meatballs with red curry paste and fish sauce, served with a sweet-sour cucumber dipping sauce. A quick party appetizer ready in 30 minutes that feeds a crowd.

Oxtail soup simmered until the meat falls off the bone, then finished with potatoes, mixed vegetables, and tomato paste for a rich, hearty bowl. A classic stick-to-your-ribs soup served as is or ladled over white rice.

Chili lovers will enjoy this healthier version that tastes wonderful with a light crusty bread or those classy bread bowls!

Slow cooker Tex-Mex chicken and rice with taco seasoning, diced tomatoes, and green chilies. Dump it in, set it, and serve 8 hungry people tonight.

Green beans, carrots, and potatoes simmered in a spicy berbere and niter kebbeh sauce with tomatoes. This hearty Ethiopian vegetable w'et is vegetarian comfort food meant for scooping with injera.

Brown lentils simmered in a fiery berbere and niter kebbeh sauce with tomatoes, cumin, and green peas. Scoop this hearty Ethiopian w'et up with injera for the full experience.

Posole with hot Italian sausages, golden hominy, green tomatoes, onions, and oregano in a tomato-based broth. A Mexican-Italian fusion stew served in bowls with lime slices and warm tortillas.

Ginger barbecue chicken baked in a homemade sauce of tomato paste, fresh ginger, dark brown sugar, soy sauce, and liquid smoke. Sweet, tangy, and smoky.

Osso bucco with veal knuckle braised in white wine and tomato paste with carrots, celery, garlic, and a lemon-herb flour dredge. Starts in a cold oven for hands-off cooking.