Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 | Fresh red chilies such as serranos seeds and stems removed |
| ¼ cup | Vinegar |
| 3 tablespoons | Cumin seeds |
| 2 tablespoons | Black mustard seeds |
| 1 teaspoon | Turmeric |
| 1 teaspoon | Black pepper |
| ½ teaspoon | Ground cinnamon |
| ½ teaspoon | Cardamon seeds |
| ½ teaspoon | Ground cloves |
| 1 pinch | Ground nutmeg |
| 1 large | Onion; chopped |
| 12 | Garlic cloves; peeled |
| 1 | 1" piece ginger; peeled |
| ½ cup | Olive or vegetable oil |
| ¾ cup | Cider vinegar |
| 1 tablespoon | Sugar (opt) |
| Salt to taste |
Soak chilies in vinegar for 20 minutes. roast spices in a skillet for about 1 minute, then plae them in a food processor or blender with the onion, garlic, ginger, red chilies in vinegar, ⅛ cup of the oil, cider vinegar, sugar (if using), and salt and puree to a smooth paste.
Use this spice paste as a marinade for pork, chicken or meat. Makes enough for 2 pounds of meat.
A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 Submitted By DIANE LAZARUS On 03-15-95