|
Ingredients
|
Quantity
|
|
Fresh red mexico chillies – roasted,
peeled – seeded and steamed
|
10
|
|
Almonds or cashews
|
10
|
|
Tamarind pulp about the size of a small lime
|
1 lump
|
|
Raisins
|
1 ½ tbsp
|
|
Salt
|
1 tsp
|
|
Small onion – minced
|
1
|
Grind the first five ingredients together, preferably to a fine
paste, and store in a jar for a week. When about to use, add the minced onion
and mix well. Yield: 1-2 cups. Delicious with rice dishes.
