- 4-5 medium Fresno or medium-hot fresh red chilies, stemmed, ribs and seed left intact
- 10 medium garlic cloves
- ¼ teaspoon ground cardamom
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon kosher salt
- ¼ cup (60ml) vegetable oil
- Put all the ingredients in a food processor and process until almost smooth.
- Store in a glass container with a tight-fitting lid in the fridge for up to two weeks.