Yield: 1 1/2 cups
| Measure | Ingredient |
|---|---|
| 6 | Red or green chilies, seeded |
| 6 | Garlic clove(s), peeled |
| 2 tablespoons | Lemon juice (approx) |
| ½ cup | Cilantro or flat-leaf parsley finely chopped |
| 1 teaspoon | Ground cumin seeds |
| Salt and pepper |
Pur‚e the chilies and garlic, adding enough lemon juice to make a smooth paste.
Transfer the chili paste to a bowl and stir in the cilantro, cumin, salt and pepper.
Note: This is a very hot sauce. Use it sparingly and wear gloves when handling the chilies.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 187 Submitted By DIANE LAZARUS On 10-26-95