Ingredients
- ⅓ cup Thai Bird chilies
- 4 teaspoons coriander (seeds)
- 1 teaspoon black pepper (corns)
- 15 kaffir lime leaves
- 3 cinnamon sticks
- 1 cup lemongrass (finely chopped)
- 2 teaspoon crab paste
- 1¼ cup onion (diced)
- 8 cloves garlic
- 2 Tablespoon sambal
- 4 teaspoons turmeric
- 2 teaspoons cumin
- 3 Tablespoons galangal (powder)
- pinch kosher salt (big pinch)
Instructions
- Grind chilies, coriander, black pepper, lime leaves in spice grinder.
- Add ground spices to food processor along with remaining ingredients – emulsify all with oil.
Ingredients
- 15 habanero peppers (whole)
- 5 jalapeno peppers (whole)
- 20 Thai Bird chilies
- 1 teaspoon garlic
- 1 teaspoon ginger
- 1 teaspoon crab paste
- 5 scotch bonnet peppers (or long red scotch)
- 1 Tablespoon sake
- 1 Tablespoon onion (diced)
- rice wine (or vinegar – enough to emulsify)
Instructions
- One presumes to emulsify all in the food processor.
