| 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 | t | Ground cumin |
| 1 | t | Ground coriander |
| 1 | up to | |
| 4 | t | 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.
A Message from our Provider:
“Before you turn your back on Jesus, look at his.”