INGREDIENTS:

4 cups coriander leaves, washed very well, 2 or 3 times

4  long, green hot (spicy) peppers

1/2 cup water

1  tablespoon cumin seeds

fresh juice from 2 lemons

1/2 cup jaggery sugar

salt to taste

METHOD:

1. Cut the coriander leaves into small pieces. Wash the green peppers and cut into pieces as well.
2. Put the coriander, green peppers, water, cumin seeds, lemon juice, jaggery sugar and salt in a blender. Blend until nice and smooth. If more water is needed, add 1 tablespoon at a time and blend. This stays good in the freezer for 4-5 weeks.

Note: Allergy Friendly, Vegan, Gluten Free, Dairy Free, and Nut Free.