2long green chilliesseeded if you prefer (less heat), chopped
2tspkaffir lime zest or zest of a regular lime
1handfulgreen chiili leavesor capsicum leaves
½TbspsaltI omit this as I use a chopper
Instructions
If using whole spices, roast them on low heat in a pan till fragrant, let cool and grind to a powder. I do this in a coffee mill used solely for spices.
Now, you can do the rest in a pestle or mortar or a chopper, I use a chopper. The salt helps the grinding process if you're using a pestle and mortar. You want to get a smooth-ish paste. Place all the other ingredients in the chopper and chop till it forms a smooth paste. If you find it's too dry, add some fresh lime juice.
Add the ground, dry ingredients and pulse to mix thoroughly.
That's it, store in a sterilised jar in the fridge, for up to 2 weeks.