| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Condiment | 1 | 1/2 cups | |
INGREDIENTS
| 7 | Dried New Mexico chilies | |
| seeds and stems removed | ||
| 5 | Hot red chilies | |
| such as piquins | ||
| seeds and stems removed | ||
| 5 | Garlic cloves, peeled | |
| 1 | T | Ground cumin |
| 1 | t | Ground caraway seeds |
| 1 | t | Ground cinnamon |
| 1 | t | Ground coriander |
| 1 | t | Dried mint |
| 2 | T | Olive oil |
| Water as needed |
INSTRUCTIONS
Soak the chilies in water until they are soft, at least 30 minutes. Place them in a food processor or blender with the rest of the ingredients and puree to a thick paste, adding water if necessary to avoid a mixture that is too dry. Add to vegetable and meat stews or serve as a table condiment. Will keep up to 6 weeks in the refrigerator, covered with a thin film of olive oil. A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 181 Collected from the Int'l Fido Cooking Echoes Posted to FOODWINE Digest 19 November 96 Date: Wed, 20 Nov 1996 07:12:10 +0000 From: Joell Abbott <abbott@ZIP.COM.AU>
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