Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 20 \N | Fresh red chillies; or 5 and 2 red capsicum peppers |
| 4 \N | Canned Plum tomatoes |
| 2 \N | Cloves garlic |
| 1 teaspoon | Ground cumin |
| 1 teaspoon | Ground coriander (up to) |
| 4 teaspoons | Very hot chili powder (optional) |
| \N \N | Vinegar |
De-stalk, slit and de-seed thet chillies and peppers, de-seed the tomatoes.
Put everything, except vinegar, in foodprocessor or blender and blend it till it has a very fine texture. Add just enough vinegar to ensure it turns into a stiffish paste. Or, if you want do it the old fashioned way and use a pestle and mortar...
This recipe is from one of my favorite Middle Eastern Cookbooks (Favourite Middle Eastern Recipes by Pat Chapman). I haven't tried this out yet, but I might just make it tonight, I like the sound of it....:) CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .