| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Sauces, Condiments, Soup/stews |
1 |
Cup |
INGREDIENTS
| 1/4 |
c |
Cumin seeds |
| 1/4 |
c |
Coriander seeds |
| 4 |
sm |
Dried chile peppers |
| 2 |
|
Cloves garlic, peeled and finely chopped |
|
|
Salt 3 T olive oil |
INSTRUCTIONS
1. 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.
2. 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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