This sprightly condiment wakes up the most jaded palate. Keeps for up to two weeks in the fridge, but, guaranteed, it won’t last that long.
| 1 3″ piece | ginger, peeled and cut into ½-inch chunks |
| 1 lg bunch | green onions, cut into 1-inch lengths |
| 2 t + more | salt to taste |
| 1 c | peanut oil |
Place the ginger in the bowl of a food processor and process until finely minced but not mushy. Scrape it into a large heatproof bowl. Add the scallions to the processor and mince until they are the same size as the ginger. Scrape them into the bowl with the ginger.
Salt the scallion and ginger mix until it tastes a little too salty.
Heat the oil in a pan until it begins to smoke, then pour it over the ginger and scallions. Stand back while it sizzles. Stir lightly. Let cool to room temperature and put into a jar.
Keeps 2-3 weeks covered and refrigerated.