What you need to end up with is a coarse paste but don't worry if it doesn't look very green – that's because I have cut the chilli content; in Thailand they use about 35! If you want yours to be ...
Instead of making a classic soup with the last bits of turkey, change things up with a fresh punch of seasonings that originate far from the United States.
The machine will give you a consistent smooth paste that will boost the spice levels in dishes like green chilli chicken or spicy potato curry. A base for many North Indian curries, the tomato-onion ...