Yield: 1 servings
|1 teaspoon||Black peppercorns|
|1 teaspoon||Caraway seeds|
|4||Hot chilis (more if desired)|
|1½ cup||Coriander sprigs washed and drained|
|½ teaspoon||Salt Cold water|
Place cardamom pods, peppercorns and caraway seeds in jar of blender and blend to a coarse powder.
Cut stems from chilis, leaving rest of chili intact. Add to blender jar with remaining ingredients and blend to a coarse puree.
Turn into a small saucepan and bring to the boil. Simmer uncovered for 10 minutes, then place in a jar, seal and store in refrigerator.
Use as a bread dip or as specified in recipes.
Source: The Complete Middle East Cookbook by Tess Mallos Typed for you by Karen Mintzias