Yield: 1 Servings
|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)|
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, .