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


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

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