Easy Recipe Finder
Recipe Feeder
5 small Chilies, Dried & Crumbled
1 teaspoon Cayenne Pepper
1 teaspoon Peppercorns, Whole
1 teaspoon Black Pepper, Ground
1 tablespoon Coriander, Seeds
1 teaspoon Caraway, Seeds
½ Lemon Zest
1 stick Ginger, Minced
8 Garlic Cloves, Minced
4 Shallots, Minced
1 teaspoon Anchovy Paste
½ Coriander, Finely Chopped
1 teaspoon Salt
3 tablespoon Vegetable Oil
Grind the whole spices and add any ground ones. Into a food processor, pour the mixture and add the remaining ingredients except for 1 tb of the oil. Grind as fine as possible. Using a spatula, transfer the paste to a jar and pour in the last tablespoon of oil. Cap tightly and refrigerate until needed. Keeps 2 months in the refrigerator.
1 teaspoon Cayenne Pepper
1 teaspoon Peppercorns, Whole
1 teaspoon Black Pepper, Ground
1 tablespoon Coriander, Seeds
1 teaspoon Caraway, Seeds
½ Lemon Zest
1 stick Ginger, Minced
8 Garlic Cloves, Minced
4 Shallots, Minced
1 teaspoon Anchovy Paste
½ Coriander, Finely Chopped
1 teaspoon Salt
3 tablespoon Vegetable Oil
Grind the whole spices and add any ground ones. Into a food processor, pour the mixture and add the remaining ingredients except for 1 tb of the oil. Grind as fine as possible. Using a spatula, transfer the paste to a jar and pour in the last tablespoon of oil. Cap tightly and refrigerate until needed. Keeps 2 months in the refrigerator.