Vindaloo Curry Paste - cooking recipe

Ingredients

2 tablespoons grated fresh ginger
4 cloves garlic, chopped
4 fresh red chilies, chopped
1 tablespoon ground coriander
1 tablespoon cumin seed
2 teaspoons turmeric
2 teaspoons ground cardamom
1 teaspoon ground cinnamon
4 whole cloves
6 whole peppercorns
1/2 cup cider vinegar

Preparation

Place all ingredients in food processor and blend for 20 seconds or until smooth.
Store refrigerated in an airtight container for up to two weeks.
May freeze for up to 2 months.
Use as directed in recipes.