- makes 1¼ cups serves
- preparation 10 minutes
- difficulty Easy level
Ingredients
- 5 green chillies, coarsely chopped
- 1 garlic clove, chopped
- ½ bunch coriander, leaves and stalks, chopped
- 2 limes, juiced
- 1 green tomato, chopped
- ¼ cup mint leaves
- ¼ cup parsley leaves
- 1 tsp salt
- 1 tsp ground cumin
Instructions
- Place all the ingredients in a blender and blitz into a paste.
- Transfer to a serving bowl if using immediately, or store in an airtight container in the refrigerator for up to 2 weeks.
Photography by Adam Liaw.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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