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Ingredients:


* 4 ounces fresh coriander; leaves only
* 1 head of garlic, medium, about 8 cloves
* 4-6 ounces semi hot green chili
* ½ tsp salt


Directions:


1. Blend everything together in a processor to a more or less smooth paste.
2. Store in a jar with a tight cover. Refrigerate for up to 1 week. Can be used in both mead and fish curries.

Makes 1 cup



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