Harlequin Bon Bons
INGREDIENTS:
1/4 c Cumin seeds
1/4 c Coriander seeds
4 sm Dried chile peppers
2 Cloves garlic, peeled
-and finely chopped
Salt
2 -3 T olive oil
1/4 c Cumin seeds
1/4 c Coriander seeds
4 sm Dried chile peppers
2 Cloves garlic, peeled
-and finely chopped
Salt
2 -3 T olive oil
1. Place the seeds in a saute pan over medium heat, and dry-roast, shaking pan often, until they give off an aroma, about 5 minutes.
2. Pound seeds in a mortar to a rough powder. Add peppers and pound until flaky. Stir in garlic and salt to taste. Gradually add olive oil until a runny paste is formed. Store in an airtight container; keep refrigerated until ready to use.
Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary
2. Pound seeds in a mortar to a rough powder. Add peppers and pound until flaky. Stir in garlic and salt to taste. Gradually add olive oil until a runny paste is formed. Store in an airtight container; keep refrigerated until ready to use.
Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary