1 tsp cumin
seeds
16oz plain yogurt
2c packed, chopped cilantro
2T lemon juice
1 tsp salt
1/2 tsp cayenne pepper
1/4 tsp pepper
Roast cumin seeds in small skillet. Cool on paper plate. Grind into powder. Mix into yogurt with remaining ingredients. Used as a topping for couscous, meats, or as a dip.
1/2 tsp whole cloves
1/2 tsp crushed coriander seeds
1 1/2 tsp ground cinnamon
1/2 - 1 tsp ground cardamon
1c cider vinegar
25 med. tomatoes
2T chopped onion
1/2 - 1 tsp red pepper flakes
1c brown sugar
4 tsp salt
Boil spices in vinegar. Scald and skin tomatoes. Mash, boil with onion and pepper until cooked. Chop in blender. Cook with sugar to 1/2 volume. Strain vinegar into tomatoes. Add salt, simmer, stirring until desired ketchup consistancy.
4c chopped fresh basil leaves
3/4 c pine nuts (about 4oz)
2/3c grated Parmesan
1/3c grated Romano
3 cloves garlic
1c olive oil
1/2 stick butter cut in pieces
juice of 1/4 lemon
pepper
Place all ingredients in a food processor, Process until finely chopped, but not puréed.