| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Condiments, Sauces, Soup/stews | 1 | Cup | |
INGREDIENTS
| 1/4 | c | Cumin seeds |
| 1/4 | c | Coriander seeds |
| 4 | Dried chile peppers | |
| 2 | Cloves garlic, peeled | |
| and finely chopped | ||
| Salt | ||
| 2 | 3 T olive oil |
INSTRUCTIONS
Place the seeds in a saute pan over medium heat, and dry-roast, shaking pan often, until they give off an aroma, about 5 minutes. Pound seeds in a mortar to a rough powder. Add peppers and pound until flaky. Stir in garlic and salt to taste. Gradually add olive oil until a runny paste is formed. Store in an airtight container; keep refrigerated until ready to use. Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary Posted to MM-Recipes Digest V4 #035 by John Merkel <jmerk@doitnow.com> on Feb 3, 1997.
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