Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 smalls | Mild red peppers |
| 2 \N | Fresh red chilies, (2 to 3) |
| \N \N | A handful of coriander leaves |
| 1½ tablespoon | Ground coriander |
| 6 \N | Cloves garlic |
| \N \N | Seeds from 6 green cardamoms |
| 5 millilitres | (1-2 tsp) lemon juice, (5 to 10) |
In Yemen, this is the traditional spice mix, a combination of garlic and peppers, and whatever spices the cook chooses. Use as a table condiment.
Finely chop the red peppers and chilies, removing the seeds. Chop the coriander leaves. Blend or pound all the ingredients to a paste, and store in a jar in the refrigerator for up to 2 weeks.
Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991 ISBN 0-670-83437-8 The book is lavishly illustrated with full color photographs of the herbs and spices- whole, mixed, ground.
Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #632 by "Mary Spyridakis" <MSpork@...> on Jun 2, 97