Recipe - Chaurice (4) (Creole Pork Sausage Making)

1 cup Roughly chopped coriander
2 Garlic cloves
1 Green chili
One half cup Coarsely chopped walnuts
One fourth cup Lemon juice or vinegar
Salt

Pack chopped coriander (leaves) firmly into cup to measure. Peel garlic and
chop roughly; slit chili, remove seeds and chop roughly.. Place prepared
ingredients and walnuts in blender or food processor container and process
until a textured paste is achieved, adding lemon juice or vinegar gradually
while processing. Add salt to taste, place in a bowl and chill until
required. Serve with kabaubs. Note: If you have no processor or blender,
pass ingredients through food grinder with fine screen, or chop ingredients
finely, then pound with a pestle in a mortar. Gradually stir in lemon juice
or vinegar and add salt to taste.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini