| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Spice, African, Middle east |
1 |
Servings |
INGREDIENTS
| 2 |
sm |
Mild red peppers |
| 2 |
|
Fresh chilies (up to 3) |
| 1 |
|
Handful of coriander leaves |
| 1 1/2 |
tb |
Ground coriander |
| 6 |
|
Cloves garlic |
| 6 |
|
Cardamoms; seeds of |
| 2 |
ts |
Lemon juice |
INSTRUCTIONS
The following spice mixtures are just samples of how to make each mixture.
There are many many varieties of each mixture and the below recipes can be
modified to fit individual tastes. Most will keep for 3 or 4 months.
Remove seeds from chilies. Finely chop peppers and coriander. Blend all
ingredients into a paste. Keeps upto 2 weeks in the refrigerator. Posted to
TNT - Prodigy's Recipe Exchange Newsletter by crmcbride@juno.com (Caroline
R McBride) on Jul 17, 1997
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