Chilli and Cilantro Pesto

I absolutely love pesto. This is my version of a indianized-spicier one that makes a great base for paninis.

What you need:

Chilli's or peppers: you can use any kind. The braver folks can try Habanero,Savina, Scotch Bonnet, Jalapeno, Serrano, Thai. For a milder heat try Hatch, Poblana, Banana or even good old bell peppers.
For the super spicy ones try about 4-5 and for the milder you can use 8-10. Wash, wipe dry. For the larger ones slice into strips. Retain seeds depending on heat level preferance.

Cilantro: two bunches. Depending on how much heat you prefer you can add or reduce the qty. It'll take a few attempts to get the right combination. You'll need to rinse it clean under running tap water to get rid of any grit. Rough chop. You can use the stems as well. They had texture to the pesto.

Garlic: one to two whole pods, about 20 cloves. peeled. Looks like a lot but the garlic enhances the overall flavor. Again, basedon your preferance you can add more or less.

Pine nuts or walnuts: 1/4 cup. The nuts are optional as well. I have made this with and without and like it both ways. The one without the nuts keeps longer.

Oil: 3-4 Tbsps. You can use canola or vegetable oil. If using olive oil, pay extra attention to the heat level as it will scorch easily.

Sugar: one Tablespoon. You can use sugar substitute as well.

Salt: one Tablespoon. Kosher works best
Tamarind: 1/2 tsp : you can use the concentrate paste or a 1/2" piece if you're using the dry one in the pod( optional)

Add oil to a clean dry pan and heat. An anodized or steel pan is recommended. Watch heat level carefully especially if using non-stick pan.
Add garlic and chillis. cook on low flame until charred. Takes about 15-20 mins Add cilantro and nuts. Cook until Cilantro turns dark green. 5 minutes.  Add sugar, salt and tamarind, if using. Stir and cook for additional 2-3 minutes.
Remove from fire. Cool.
Grind in a food processer. Do not puree.
Keeps for 2-3 weeks in a sealed, air-tight container in the refrigerator.

Cooking Environment: given the level of heat generated by the chillis, recommend keeping windows open in the kitchen. Try and make it when no one else is home and you can air the kitchen for a few hours.

After all the caution and effort recommended, the end product is absolutely worth it!

Goes great on sandwiches, wraps and even eggs.