SHASHEMANE AEZAY

Ingredients

15 red Serranos
3 Bhut Jolokia
60 gm Spanish Onion
100 gm Tomato
1 bunch Coriander
2 cm piece Ginger
2 tbls Szechuan peppercorns

Method

1. Roast the Chillies until slightly charred, then crush in a mortar. Mince the onion, Tomato, half the Coriander, and ginger. Briefly toast a tbls of Szechuan Peppercorns in a hot pan and crush it to powder. Mix everything together until it’s a thick red paste, adding salt to taste.
2. Serve with everything and die.