| 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.
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