Israeli Chilli Dip
250g fresh red chillis, halved & de-seeded
5 cloves garlic
100g coriander
100g flat leaf parsley
1 tsp ground cumin
a pinch of ground cardamon
1 tsp sea salt
1 tsp freshly ground black pepper
2tbs olive oil
Briefly blitz the chillis with the garlic. add the other ingredients & blitz again until you have a textured paste.
This keeps for up to a week in a sealed jar in the fridge.
You can use it to dip bread into, or to add a bit of zing to grilled meats etc.
5 cloves garlic
100g coriander
100g flat leaf parsley
1 tsp ground cumin
a pinch of ground cardamon
1 tsp sea salt
1 tsp freshly ground black pepper
2tbs olive oil
Briefly blitz the chillis with the garlic. add the other ingredients & blitz again until you have a textured paste.
This keeps for up to a week in a sealed jar in the fridge.
You can use it to dip bread into, or to add a bit of zing to grilled meats etc.
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