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Servings Per Recipe: 1
Amount Per Serving
Calories: 282
how is this calculated?
1
Cover the dried chiles with plenty of hot water and keep them submerged under a small plate. Let soak overnight.
2
The next day, preheat the oven to 450°F (230°C). Place the unpeeled onion on the middle rack of the oven and roast for 1 hour, until the center is soft and nicely caramelized. Let cool, then peel off the skin.
3
Drain the chiles and squeeze out the excess water. Put the peppercorns, cloves, cinnamon, and cumin seeds in a spice grinder and grind to a fine powder.
4
Put the chiles, roasted onion, ground spice mixture, ginger, garlic, tamarind pulp, sugar, and vinegar into a food processor and blend to a smooth paste.
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