2 good size pieces fresh ginger root (about 2 oz.)
1 med. to lg. onion, cut in quarters
3 c. vegetable oil
1 c. vinegar
1 3/4 c. soy sauce
1 1/2 tbsp. tomato paste
1/4 lemon
1 med. garlic clove
1 3/4 c. water

Soak ginger root in cold water for a few minutes to make it easier to remove outer skin. Divide ingredients in half and process each half in food processor with steel blade until smooth. Combine both halves. Refrigerate.

Makes 2 quarts.