John Myers
Ingredients for 1 servings:
- 250 g sea salt, coarse
- 50 g chili pepper(s), fresh
- 50 g garlic cloves, fresh (approx. 8 cloves)
- 50 g tomatoes, dried
- 10 slices of fresh ginger (approx. 2-3 cm in total)
- 1 handful of peppermint, fresh or 1 tsp dried
- 2 tsp, leveled cumin seeds
- 2 tsp, sautéed coriander seeds
- 1 tsp black cumin seeds
Instructions
Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 45 minutes
a fiery-spicy, traditional mixture with salt and no oil originating from North Africa
Chop the washed and dried chilies. Chop the sun-dried tomatoes, peeled garlic cloves, and sliced ginger. Place everything in a food processor and grind with the spices, cumin, coriander, and black cumin. Add the peppermint. Finally, add the sea salt and chop everything up a bit. Then pour the salt mixture onto a baking sheet lined with baking paper and dry at 30°C to max. 50°C. Open the oven door slightly to allow the moisture to escape. After about an hour, it should be dry. Then chop again with a rolling pin or in a mortar and pestle. Fill into suitable jars.
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