Yield: 1 quart
Ingredient Amount
Coriander seeds 8 tsp.
Cumin seeds 8 tsp.
Garlic cloves, large 48 ea.
Chilies, guajillo, dried, whole 40 ea.
Indian or Korean Chili powder 2 Cups.
Jaggery 1 cup
Kosher salt 2 Tbsp.
Coconut Palm Vinegar ¾ cup.
Method
1. Toast the whole chilies in a dry skillet over medium-high heat until they brown lightly on all sides. Add coriander and cumin seeds and toast these lightly as well.
2. Soak chilies and seeds in just enough water to cover for 30 minutes. Save water for later use.
2. Place the seeds, garlic, whole chilies and chili powder in the blender. Adding 1/4 cup of the reserved water at a time (no more than 2 cup total), blend to a smooth paste.
3. Add the salt, vinegar, jaggery and about 1/4 cup more water and blend to make a thick sauce consistency..