| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Yemani, Relishes, Condiments |
1 |
Servings |
INGREDIENTS
| 3 |
|
Cardamom pods |
| 1 |
ts |
Black peppercorns |
| 1 |
ts |
Caraway seeds |
| 4 |
|
Hot chilis (more if desired) |
| 1 1/2 |
c |
Coriander sprigs washed and drained |
| 6 |
|
Garlic cloves |
| 1/2 |
ts |
Salt Cold water |
INSTRUCTIONS
Place cardamom pods, peppercorns and caraway seeds in jar of blender and
blend to a coarse powder. Cut stems from chilis, leaving rest of chili
intact. Add to blender jar with remaining ingredients and blend to a
coarse puree. Turn into a small saucepan and bring to the boil. Simmer
uncovered for 10 minutes, then place in a jar, seal and store in
refrigerator. Use as a bread dip or as specified in recipes.
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