This is a middle eastern repcipe, sounds like mexian salsa with a twist. You can use this dip with crispi tortillas, nachos chips or even with our indian thepplas. You can include this recipe as starters in your party and get togethers and also as a evening snack. It is either used as a dip with bread or as a spread in place of butter in sandwiches.
Ingredients:
1. Fresh red chilli peppers, trimmed - 250 gms
2. Garlic cloves, peeled - 5
3. Coriander springs, stalks removed - 100g
4. Flat leaf parsley, most of the stalks removed - 100g (opt if its not available)
5. Ground cumin - 1 tsp
6. Pinch of ground cardamom
7. Sea salt - 1 tsp
8. Freshly ground black pepper - 1 tsp
9. Extra virgin olive oil - 2 tsp
Method:
1. Halve and deseed the chilles, cut them in to chunks and place in a food processor with the garlic.
2. Whiz to chop coarsely, add the herbs, spices, seasoning and olive oil and continue processing until you have a lightly textured paste.
3. Serve immediately, or transfer the dip to a jar with a tight - fitting lid and refrrigerate. It will keep for up to a week in the fridge.
note :- You can use green chillies if you like, but make it a mixture of mild and hot ones, so that the dip is not too fiery.
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