Ingredients
Part 1
- 20 Thai Bird chilies
- 2 Tablespoons coriander (white, whole)
- 2 teaspoons Sichuan pepper (whole)
- 2 teaspoons black pepper (whole)
- 6 cloves (whole)
- 2 pods star anise
Part 2
- 1 onion (Spanish - medium)
- 2 forks garlic
- 2 forks jalapeños
- 2 Tablespoons sugar
- 2 teaspoon cumin
- 2 Tablespoons paprika/turmeric mix
- peanut and soy oil mix
Instructions
- In a dry sautee pan, roast Step 1 spices. Process in a grinder.
- Sautee onion, garlic, peppers, and sugar.
- Process onions, paprika/turmeric mix, and all roasted seasonings using peanut/soy oil mix until emulsified.