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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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My old trade-school recipe, and always my favourite! I found it today during a major clean of the house. Ingredients:
250 g small fresh chili peppers or 250 g dried small red chilies |
1 head garlic, peeled |
4 teaspoons caraway seeds |
4 teaspoons dried coriander |
4 teaspoons dried mint |
4 tablespoons chopped fresh coriander (cilantro) |
65 ml olive oil |
salt |
Directions:
1. Remove stems and seeds from chillies-if using dried chillies, soak in water for 1 hour.
2. Drain.
3. Process the chillies with garlic, seeds and herbs until finely chopped.
4. With motor running, gradually add the oil to form a thick paste.
5. Season to taste with salt.
6. Store in a glass jar in the fridge-covering with a new thin layer of oil after every use, or freeze, covered, in ice-cube containers for later use.
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