| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Condiments, Relishes, Yemani | 1 | Servings | |
INGREDIENTS
| 3 | Cardamom pods | |
| 1 | t | Black peppercorns |
| 1 | t | Caraway seeds |
| 4 | Hot chilis, more if desired | |
| 1 1/2 | c | Coriander sprigs |
| washed and drained | ||
| 6 | Garlic cloves | |
| 1/2 | t | Salt |
| 1/4 | c | 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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Nutrition (calculated from recipe ingredients)
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Calories: 2340
Calories From Fat: 1154
Total Fat: 137.6g
Cholesterol: 0mg
Sodium: 1438.5mg
Potassium: 9910.3mg
Carbohydrates: 432.9g
Fiber: 325.2g
Sugar: <1g
Protein: 97.3g