from Lisa T.
Ingredients:
2 tsp coriander seeds
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp black peppercorns
1/3 C tightly packed fresh cilantro leaves
2 1/4 inch slices fresh ginger, peeled
1 stalk lemon grass, bottom third only, chopped
6 fresh jalepeno peppers/red peppers, seeded and chopped
2 large shallots (green onions) chopped
grated zest of 1 lime
1 1/2 tsp salt
1 tsp freshly grated/ground nutmeg
1/4 C peanut oil
Directions:
1. Toast in a dry skillet over medium heat 2-3 minutes: coriander, fennel, cumin, and peppercorn
2. Cool to room temperature and grind into fine powder or Combine and process until finely chopped.
3. Add the remaining ingredients and with blender/processor running slowly pour in 1/4 C peanut oil.
4. Refrigerate covered until ready for use.
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