Ingredients
- mild red peppers2 small
- 2 to 3 unit
- a handful of coriander leaves1 unit
- 1½ tbsp
- 6 cloves
- seeds from 6 green cardamoms1 unit
- (1 – 2 tsp) lemon juice5 ml(5 to 10)
Method
1
Slice the mild red peppers in half lengthwise and remove the seeds and white membranes, then roughly chop into chunks.
2
Trim the fresh red chilies and roughly chop them, keeping seeds intact for more heat if desired.
3
Peel and roughly chop the garlic cloves into smaller pieces to aid blending.
4
Crush the cardamom seeds using a mortar and pestle to release their aromatic oils.
5
Combine the chopped red peppers, fresh red chilies, coriander leaves, garlic, and crushed cardamom seeds in a food processor or blender.
6
Pulse the mixture until it reaches a coarse paste consistency, scraping down the sides as needed.
7
Add the ground coriander and lemon juice, then blend again until well incorporated and the sauce reaches a smooth, spreadable consistency.
8
Taste and adjust seasoning with additional lemon juice if needed for brightness.
9
Transfer to a serving bowl and use immediately as a condiment with grilled meats, bread, or roasted vegetables.