Recipe - Vindaloo Paste

2 tablespoon Cayenne
4 tablespoon Cumin
2 tablespoon Turmeric
2 tablespoon Ground coriander
2 tablespoon Black pepper
2 tablespoon Hot mustard powder
2 tablespoon Salt
2 teaspoon Ground ginger
1 teaspoon Cinnamon
Three fourths cup White vinegar
One half cup Vegetable oil

From: "Garry Howard" g.howard@ix.netcom.com

Date: Sun, 8 Sep 1996 18:27:27 0400
1. Place all the spices and the salt in a mixing bowl and stir in the
vinegar. Keep blending with a spoon until a paste if formed.

2. Heat the oil in a sauce pan over mediumhigh heat and add the paste.
Reduce the heat immediately to low and stir steadily and vigorously,
scraping the bottom of the saucepan to make sure the spices do not stick or
burn. (Don't put your face ovr the pan, as the pungent vapors from the
spices will make your eyes water.)

3. Stir constantly for about 8 minutes, or until the spices have cooked and
mellowed and the oil is exuded from the mixture to the edges of the pan.
Set aside to cool.

4. When the mixture has cooled, spoon it into a jar, complete with any
oil, and cap tightly.

The paste will keep indefinitely in the refrigerator and, if the jar has
been sterilized, will keep for at least 6 months on the shelf. Use 1 TB to
every 1.5 pounds of meat (more if you like it spicy).

CHILEHEADS DIGEST V3 #097

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.