You may also like
Categories:
caraway seeds coriander seeds cumin seeds red chilies guajillo chilies garlic cilantro lemon olive oil salt
Viewed: 42 - Published at: 9 years agoIngredients
- 2 1/2 teaspoons caraway seeds, undefined
- 2 1/2 teaspoons coriander seeds
- 2 1/2 teaspoons cumin seeds
- 5 fresh red chilies, halved and seeded
- 5 dried guajillo chilies, soaked in warm water, drained and seeded (reserve the liquid)
- 8 garlic cloves
- leaves from a small bunch of cilantro
- juice of one lemon
- 1/2 cup olive oil, plus more for storing
- 3/4 teaspoon salt, or to taste
Method
- Toast the caraway, coriander and cumin seeds in a dry saucepan.
- Heat them for three to four minutes, until they start to release their fragrance.
- Pound in a mortar and pestle.
- Put the spices with all the other ingredients into a food processor and puree.
- You should get a thick, but not solid, paste.
- Add a little of the chile soaking liquid to help you get the right texture.
- Put into a small sterilized jar and pour a film of oil on top.
- Store in the refrigerator make sure it is always covered by a layer of oil and use within four months.
