| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauce |
1 |
Servings |
INGREDIENTS
| 20 |
|
Fresh red chillies; or 5 and 2 red capsicum peppers |
| 4 |
|
Canned Plum tomatoes |
| 2 |
|
Cloves garlic |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Ground coriander (up to) |
| 4 |
ts |
Very hot chili powder (optional) |
|
|
Vinegar |
INSTRUCTIONS
De-stalk, slit and de-seed thet chillies and peppers, de-seed the tomatoes.
Put everything, except vinegar, in foodprocessor or blender and blend it
till it has a very fine texture. Add just enough vinegar to ensure it turns
into a stiffish paste. Or, if you want do it the old fashioned way and use
a pestle and mortar...
This recipe is from one of my favorite Middle Eastern Cookbooks (Favourite
Middle Eastern Recipes by Pat Chapman). I haven't tried this out yet, but I
might just make it tonight, I like the sound of it....:)
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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