| 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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