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.