3 to 4 fresh red or green jalapeno chilies, seeded and minced
2 cloves garlic, minced
1/4 cup canned crushed tomatoes
1-1/2 teaspoons ground cumin
1-1/2 teaspoons ground coriander
3 tablespoons olive oil
1 tablespoon fresh lemon juice
2 to 3 teaspoons dried red pepper flakes
Directions
Combine all ingredients in a food processor or mini-
processor and puree as smoothly as possible
It will still be
slightly rough in texture
Use immediately or cover tightly
and refrigerate up to 1 week or freeze up to 2 months.
Yield: 1-1/2 cups
SUGGESTED USE: This spicy paste provides an exotic flavor
to almost any meat
Try it on a steak (1 hour), pork
tenderloin (2 hours), chicken pieces (2 hours), rubbed under
the skin of a whole chicken (3 hours) or even on shrimp (1
hour)
This paste is also tasty mixed into mayonnaise or sour
cream and used as a garnish or dip.
