Goes well with: Snacks, Chicken wings, Seafood, Meat dishes, Vegetables, Vegetable side dishes, Pizza, Fish, Stewed vegetables
Inventory: Blender, Coffee grinder
Difficulty: simple
260
Servings: 4 (1 serving ≈ 30 gram)
Digestion time: 2 hour
Keto, LCHF: Recipes, Rules, Description
Chili pepper, Coriander, Cumin, Lemon, Cooking salt, Olive oil, Garlic
Let it stand: 15 min, Fry: 5 min, Blend with a blender: 5 min, Mix: 5 min
Keto, LCHF: Recipes, Rules, Description$$$
First, it is recommended to soak dried chilies (5-6 pieces) in hot water for 10-15 minutes to soften them. After that, you can remove the seeds if you want the paste to be less spicy.
Next, toast coriander seeds (1 tsp) and cumin seeds (1 tsp) in a dry skillet until fragrant. Then, grind them in a mortar or using a coffee grinder to obtain a fine powder.
Blend the chilies, garlic (2 cloves), toasted spices, juice of half a lemon, and salt (a pinch) in a blender or mortar.
Gradually add olive oil (2 tbsp) until you achieve a smooth paste.
The finished paste can be stored in an airtight jar in the refrigerator for up to two weeks.
