Homemade Madras Curry Paste

• 1 whole Medium-large (about 200 G Size) Onion, Peeled And Quartered
• 4 cloves Large Cloves Garlic, Peeled
• 2 whole Jalapeno Peppers, De-seeded And Halved (more Or Less To Taste)
• 1 piece (1 1/2-inch Size) Fresh Ginger, Peeled And Cut Into Chunks
• 2-1/2 Tablespoons Good-quality Madras Curry Powder
• 2 teaspoons Ground Coriander
• 1 teaspoon Ground Cumin
• 1 teaspoon Ground Chili Powder
• 1/2 teaspoons Ground Turmeric
• 1/2 teaspoons Ground Mustard Powder
• 1/2 teaspoons Ground Black Pepper
• 1/4 teaspoons Coarse Salt (more Or Less To Taste)
• 2 Tablespoons Apple Cider Vinegar
• 2 Tablespoons Vegetable Oil

1. 1. Add all ingredients into a food processor. Put the lid on and pulse a few times to break up the larger pieces, then process until it forms a paste (about 1 minute).
2. 2. Transfer to a lidded glass jar and store in the refrigerator for up to 1 month.
3. A note on the spice level: As written, this paste is about a "medium" heat level (of course some will consider it mild and some will consider it hot; but in general, most will consider it medium). For "mild" omit the jalapenos, and for "hot" use 3 jalapenos and add 1/2 teaspoon ground cayenne pepper (or to taste).

onion, garlic, peppers, fresh ginger, curry, ground coriander, ground cumin, ground chili powder, ground turmeric, ground mustard powder, ground black pepper, ubc, apple cider vinegar, vegetable oil

Taken from tastykitchen.com/recipes/condiments/homemade-madras-curry-paste/ (may not work)