| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Condiment |
1 |
1/2 cups |
INGREDIENTS
| 7 |
|
Dried New Mexico chilies seeds and stems removed |
| 5 |
sm |
Hot red chilies such as piquins seeds and stems removed |
| 5 |
|
Garlic cloves; peeled |
| 1 |
tb |
Ground cumin |
| 1 |
ts |
Ground caraway seeds |
| 1 |
ts |
Ground cinnamon |
| 1 |
ts |
Ground coriander |
| 1 |
ts |
Dried mint |
| 2 |
tb |
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:
“Society’s rejects have a special place in God’s heart”