| 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>
A Message from our Provider:
“Christ gives Life!”