Recheado Sauce

This is a marinade for anything you like.

1 tsp cumin seeds
1 tsp corinader seeds
1 tsp black peppercorns
1/2 tsp fennel seeds
1/2 tsp cloves
1/2 tsp turmeric
1/2 tsp sea salt
2 dried chillies
1-2oz fresh red chillies (depending on strength)
3 cloves garlic
1 shallot or 1/2 small red onion
2 tsp tamarind water
1" ginger
1 tbsp red wine vinegar

(It makes a jar load & lasts for months.)

Grind up the dry spices first in a pestle & mortar, then bash in the rest until you have a smooth paste.

I've used it on Octopus (amazing!) and left-over chicken (not-so-amazing...), but it can be used for spicy vegetable curries or anything you fancy.

It has a strong spicy/cinamony hit.