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1½ cups
Easy
Published 1998
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.
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