This is a common and tasty dip for barbeque style foods.
Sautée the chilis, shallots and garlic in a little hot oil.
After cooling purée the mixture in a food processor of mortar and pestle.
If the coriander and shallots are added at the last minute the mixture
will keep for several weeks in a refrigerator.
Posted By: Randy, firstname.lastname@example.org
Post Date: Sun, 10 May 1998
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