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Vindaloo Sauce



I double this when I make it. I have made it twice now.  I freeze some of it.  It is a great meal to make when you are in a hurry.  You can cook some lentils and just add the sauce to it.  Or you can get all fancy and add vegetables to the mix.  I have made it both ways now and I think my favorite is just with the lentils.  I have spread it on toast, yes, seriously I have (on more that one occassion). It's awesome that way.

VINDALOO SAUCE
2 teaspoons black peppercorns
2 tablespoon white peppercorns
1 teaspoon whole cloves
4 teaspoon coriander seeds
2 tablespoon yellow mustard seeds
2 tablespoon brown mustard seeds
1/2 teaspoon turmeric
2 teaspoon fennel seeds (reduce or omit if you are not a fan)
2 guajillo chilies
4 cloves garlic
1 thumb-sized piece fresh ginger, mince
1 teaspoon sea salt
6 tablespoon vegetable oil
4 tablespoon cider vinegar
1 can tomato paste (4 ounces)
2 tablespoon Tamarind paste

Toast the spices in a dry pan, until fragrant. Watch carefully as it will burn easily. Once you start to smell it, then you remove it and put it on a plate or in a bowl. If it burns it will be bitter.  Discard and try again.

Process spices in processor.  Add the remainder of ingredients

Transfer the spices to the bowl of a small food processor and add the rest of the ingredients. Process until it becomes a smooth paste. Scrape down the sides of the machine as necessary.
Store the curry paste in an airtight jar in the refrigerator. It should keep for about a month.
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