6 ounces or about 3/8 cup of dry red chili peppers
8-10 cloves of garlic
1/2 -1 tsp. salt
1/2-1 tsp. cumin (I used 1/2 with 1/2 tsp. curry added)
10 black peppercorns ground
1/2- 1 tsp. cardamom seed ground, or powder
1 oz. parsley or cilantro (this is not traditional)
Clean the peppers, remove ends and seeds. Put in blender and pulverize. Add the garlic and rest of ingredients. Blend until a paste. Store in a clean jar and refrigerate. Should last for weeks. Green chilies could also be used.
I liked my parsley curry mix better than the cilantro, and my friend John immediately found a new use. He thinly sliced some lemons, mixed half my paste with olive oil and some rice wine, then slathered the mix over the lemons. After coating them he packed them tightly in a jar and will allow to pickle for a four days. Use as a fresh condiment or in cooking.