Yield 24 ounces (680 grams)
Coriander seeds - 2 teaspoons
Fennel seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Black peppercorns - 1 teaspoon
Red peppers, roasted, seeded, and peeled - 4 each
Jalapeno peppers, seeded and peeled - 6 each
Chipotle peppers - 2 each
Olive oil - 2 fluid ounces
Shallots, chopped - 2 each
Garlic cloves - 5 each
Lemongrass, bottom 4 inches, minced - 1 each
Ginger, minced - 2 tablespoons
Nutmeg, ground - 1/4 teaspoon
Lime zest - from 1 lime
Salt - 1 teaspoon
1. Roast the coriander, fennel, cumin, and black pepper in a 300 degree (F) oven for 5 minutes. Remove and cool slightly.
2. Grind them in a spice mill or with a mortar and pestle.
3. Combine all the ingredients in a food processor or a blender and puree very fine.
4. Refrigerate.
Great smell. Great taste. Used it for the Curry Chicken recipe. It's supposed to be a red color(obviously) from the red peppers, although I only had yellow and orange. So along with the jalapenos and anchos I used, it made it a very pretty pale green color. I wanted to make this stuff into an air freshener. Seriously.
Made it a second time with the proper colored peppers, this time came out to be the red it deserved. The smell of the coriander, fennel, cumin and peppercorns as they came out of the oven from roasting was phenomenal, you should make this recipe just to experience that. I had no idea where I could get lemongrass, but luckily at school that day I brought it up in conversation with my teacher and he gave me a stalk. STALK ABOUT A NICE GUY!!
Fennel seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Black peppercorns - 1 teaspoon
Red peppers, roasted, seeded, and peeled - 4 each
Jalapeno peppers, seeded and peeled - 6 each
Chipotle peppers - 2 each
Olive oil - 2 fluid ounces
Shallots, chopped - 2 each
Garlic cloves - 5 each
Lemongrass, bottom 4 inches, minced - 1 each
Ginger, minced - 2 tablespoons
Nutmeg, ground - 1/4 teaspoon
Lime zest - from 1 lime
Salt - 1 teaspoon
1. Roast the coriander, fennel, cumin, and black pepper in a 300 degree (F) oven for 5 minutes. Remove and cool slightly.
2. Grind them in a spice mill or with a mortar and pestle.
3. Combine all the ingredients in a food processor or a blender and puree very fine.
4. Refrigerate.
Great smell. Great taste. Used it for the Curry Chicken recipe. It's supposed to be a red color(obviously) from the red peppers, although I only had yellow and orange. So along with the jalapenos and anchos I used, it made it a very pretty pale green color. I wanted to make this stuff into an air freshener. Seriously.
Made it a second time with the proper colored peppers, this time came out to be the red it deserved. The smell of the coriander, fennel, cumin and peppercorns as they came out of the oven from roasting was phenomenal, you should make this recipe just to experience that. I had no idea where I could get lemongrass, but luckily at school that day I brought it up in conversation with my teacher and he gave me a stalk. STALK ABOUT A NICE GUY!!
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