Preparation info
  • Makes

    1½ cups

    • Difficulty

      Easy

Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

  • About

This Ecuadorian condiment will keep virtually forever. Make the whole amount and store it in a glass jar in the refrigerator to have on hand for soups such as Lentil Soup from Ecuador and Repé.

Ingredients

  • 5 teaspoons (15 g) black peppercorns
  • 3 tablespoons (15

Method

In a small dry frying pan over low heat, cook the peppercorns and cumin seeds until aromatic. Lower the heat slightly, cover, and continue to cook, shaking occasionally, for 5 minutes. Remove from the heat.

Grind the peppercorns and cumin in a spice mill or crush with a mortar and pestle. In a food processor, pulse the ground spices with the remaining ingredients until well combined; th