Yield: 1 1/2 cups
|7 \N||Dried New Mexico chilies seeds and stems removed|
|5 smalls||Hot red chilies such as piquins seeds and stems removed|
|5 \N||Garlic cloves; peeled|
|1 tablespoon||Ground cumin|
|1 teaspoon||Ground caraway seeds|
|1 teaspoon||Ground cinnamon|
|1 teaspoon||Ground coriander|
|1 teaspoon||Dried mint|
|2 tablespoons||Olive oil|
|\N \N||Water as needed|
Soak the chilies in water until they are soft, at least 30 minutes.
Place them in a food processor or blender with the rest of the ingredients and puree to a thick paste, adding water if necessary to avoid a mixture that is too dry. Add to vegetable and meat stews or serve as a table condiment. Will keep up to 6 weeks in the refrigerator, covered with a thin film of olive oil.
A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 181 Submitted By DIANE LAZARUS On 01-25-95