Instructions: Place cardamom pods, peppercorns and caraway seeds in jar of blender and blend to a coarse powder. Cut stems from chilis, leaving rest of chili intact. Add to blender jar with remaining ingredients and blend to a coarse puree. Turn into a small saucepan and bring to the boil. Simmer uncovered for 10 minutes, then place in a jar, seal and store in refrigerator. Use as a bread dip or as specified in recipes.

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