Steps: |
| -In a medium saucepan, bring 6 cups of water to a boil. |
| -Blanch the garlic cloves for 1 minute. Remove cloves and reserve water. |
| -Place the chilis in a bowl and carefully pour the hot, reserved water over them. Let the chilis stand for 30 minutes. |
| -Meanwhile, toast and grind the coriander and cumin. |
| -Remove the chilis from the water. Remove stems from the chilis. |
| -Place chilis, spices, orange zest, juice and vinegar in the bowl of a food processor. Process to a puree and then slowly drizzle oil in to emulsify. |
| -Place in an airtight container and top with a thin layer of oil. Store for up to a month in the refrigerator. |
*You can use any variety of dried red chilis, depending on your preference for spice. We like to use dried Thai chilis. |
|
|
