Yield: 1 1/2 cups
| Measure | Ingredient |
|---|---|
| 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