Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 smalls | Mild red chili peppers |
| 2 | To 3 red chilies |
| Handful cilantro leaves | |
| 1½ tablespoon | Ground coriander seeds |
| 6 | Garlic clove(s) |
| Seeds from 6 green cardamons | |
| 1 teaspoon | To 2 ts lemon juice |
YEMEN
Seed and chop the red peppers and chilies. chop the cilantro leaves.
Blend or pound all the ingredients to a paste. Use as a table condiment. Can be kept stored in an airtight container in the refrigerator for up to 2 weeks. The Complete Book of Spices by Jill Norman ISBN 0-140-23804-2 pg 90 Submitted By DIANE LAZARUS On 02-17-95