The paste is not missing from any meal, for the untrained palate you should start with small amounts first.
Chop the chilies and crush them in a mortar – rinse your hands thoroughly afterwards. Mix with oil, add paradeis pulp and 1 tbsp salt.
all together can still be chopped with fresh coriander leaves (my favorite) A similar variation is made with dried chillis and any mass of garlic cloves.
Keep in the fridge.
Tip: Stock up on a variety of high-quality spices – it pays off!
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