1. Char all sides of the whole peppers on an open range burner over medium-low flame. Place in an uncovered hotel pan in a single layer. Refrigerate until cool.
2. Cut peppers open lengthwise. Discard the top of the core. Remove seeds. Scrape charred skin off of the outside using a paring knife. Wipe excess charred skin or seeds off with a paper towel. Small dice. Place in a mixing bowl.
3. Add the cilantro, green onions, mint, peanuts, olive oil, sugar, lime juice, ginger, garlic, salt and garam masala to the peppers. Mix thoroughly.
4. In small batches, finely chop in a food processor. Place in a second mixing bowl. Add the water. Mix thoroughly. Cover, label, date and refrigerate until needed.
Search Our Site…