by Tenina Holder

I do love a bit of nice spice. And this is no exception. It is a great accompaniment to anything grilled or BBQ-ed, even good slathered over roasted, caramelised eggplant or zuchinni if you are a vego. I do like to use it more as a marinade however, so rub all over some chicken Marylands, keep them in a ziploc bag for a day and when you cook them up, you will find everything just comes together in an organic wholefood way! (hahaha) Go on, enjoy. By the way, it will keep indefinitely in the fridge, nothing is going near it cos it is so darned hot!


  • 4 tbsp cumin seeds
  • 4 tbsp coriander seeds
  • 200 g red chillies
  • 100 g garlic cloves
  • 120 g Extra Virgin Olive Oil (EVOO) EVOO BUY
  • 2 tsp pink salt flakes
  • 40 g lemon juice, fresh



Place seeds into a dry fry pan and toast over a high heat until they smoke a little and are very fragrant. Cool.


Place toasted seeds into TM bowl and mill 10 sec/speed 10.


Place chillies into an open flame either over your gas stove or on a BBQ. Roast them until skin is blackened. If you are removing the seeds, cool the chillies and do that before proceeding. You need the blackened skins.


Add roasted chillies, garlic and EVOO to TM bowl and chop 3 sec/speed 8.


Saute 6 min/Varoma/speed 1.


Add remaining ingredients and blend 1 min/speed 7. Scrape down sides of bowl and repeat.


Store in sterlised jars in the fridge until use.

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