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