1. Place the whole peppers on an open range burner over medium-low flame. Char the peppers on all sides. Do not over cook. Place in an uncovered hotel pan in a single layer. Refrigerate until cool.
2. Using scissors, cut the pepper open lengthwise. Snip off the top of the core and discard. Remove any remaining seeds. Turn the pepper over. Scrape the charred skin off of the outside using a paring knife. Wipe any excess charred skin or seeds off with a paper towel. Small dice. Place in a stainless steel mixing bowl.
3. Add the cilantro, green onions, mint, peanuts, olive oil, sugar, lime, ginger, garlic, salt and garam masala to the peppers. Mix together thoroughly. In small batches, finely chop in a food processor fitted with a metal blade. Place in a second stainless steel mixing bowl. Add the water. Mix together thoroughly. Place in a nonreactive storage container. Cover, label, date and refrigerate until needed.
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