- 2 garlic cloves
- 1 teaspoon coriander seeds
- ½ teaspoon cumin seeds
- ¼ cup New Mexican or other ground red chili
- ¼ cup water, approximately
- Salt
- Light olive oil or sunflower seed oil
- Pound the garlic and spices in a mortar until they are fairly well pulverized; then add the chili and stir in enough water to make a thick paste. Season with a pinch of salt; then pack the paste into a small jar, cover it with a thin layer of oil, and store it in the refrigerator.