Yield: 1 servings
Heat a heavy frying pan and put in the chilies after 2 minutes. Dry roast over medium heat for a few minutes. Cool, then seed if desired, finely chop and pound to a paste with the salt and sugar. Can be kept tightly stored in the refrigerator for a week or so.
The Complete Book of Spices by Jill Norman ISBN 0-140-23804-2 Submitted By DOROTHY FLATMAN On 08-05-95