Hot red chilies such as piquins seeds and stems removed
5
cloves garlic peeled
1 Esslöffel
ground cumin
1 Teelöffel
caraway seeds ground
1 Teelöffel
cinnamon ground
1 Teelöffel
coriander ground
1 Teelöffel
mint dried
2 Esslöffel
olive oil
Water as needed
die Zubereitung:
Soak the chilies in water until they are soft, at least 30 minutes. Place them in a food processor or blender with the rest of the ingredients and puree to a thick paste, adding water if necessary to avoid a mixture that is too dry. Add to vegetable and meat stews or serve as a table condiment. Will keep up to 6 weeks in the refrigerator, covered with a thin film of olive oil.
A World of Curries by Dave DeWitt and Arthur Pais Isbn 0-316-18224-9 pg 181 Collected from the Int'l Fido Cooking Echoes
