8 fresh green chiles (serranos, jalapeños etc)
2 tablespoons minced lemongrass bulb
2 tablespoons chopped fresh cilantro leaves
1 large shallot, minced
1 teaspoon fresh shredded ginger root
2 medium cloves garlic
a few slivers lime zest
1 teaspoon coriander seed
1/2 teaspoon caraway seed
1 teaspoon salt
In a small skillet roast all the ingredients over medium high heat for 2 minutes. Turn off heat, leave in pan for one minute more.
Using a blender or food processor grind to a thick paste.
Stays fresh for one month if kept covered in the refridgerator