2 medium yellow onions, quartered
1-inch cube of fresh ginger
4-5 cloves garlic
1 large peeled tomato
2 green chiles
1/4 cup tomato juice
1 Tbsp white vinegar
Puree in a blender. Use in curries. Kept in a container with the lid tightly closed, will keep one week in the refrigerator, or a really long time in the freezer. Also tastes good mixed with scrambled eggs.
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