Fresh red chillies; or 5 and 2 red capsicum peppers
4
Canned Plum tomatoes
2
cloves garlic
1 Teelöffel
ground cumin
1 Teelöffel
coriander ground
1
(up to)
4 Teelöffel
Very hot chili powder (optional)
vinegar
die Zubereitung:
De-stalk, slit and de-seed thet chillies and peppers, de-seed the tomatoes. Put everything, except vinegar, in foodprocessor or blender and blend it till it has a very fine texture. Add just enough vinegar to ensure it turns into a stiffish paste. Or, if you want do it the old fashioned way and use a pestle and mortar...
This recipe is from one of my favorite Middle Eastern Cookbooks (Favourite Middle Eastern Recipes by Pat Chapman). I haven't tried this out yet, but I might just make it tonight, I like the sound of it....:)
From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
