Yield: 2 Cups
Measure | Ingredient |
---|---|
1 pounds | Serrano peppers |
5 | Garlic heads, peeled |
1 | Bunch coriander, washed |
1 teaspoon | Dried red pepper flakes |
½ teaspoon | Cumin powder |
1 | Salt to taste |
1 | Olive oil to cover |
Place the serrano chilies (any other hot chili may be used), garlic, and coriander in a food processor and chop finely. Add the hot pepper, cumin, and salt and pulse a few times to mix. Place in a clean glas jar and cover with a little olive oil. Refrigerate.