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  • 1/2 tsp coriander seed (or ground coriander)
  • 1 tsp cumin seed (or ground cumin)
  • 1/2 tsp black peppercorns (or 1/2 tsp ground black pepper)
  • 1 red bell pepper, seeds removed and chopped
  • 2-4 red chilies (more or less depending on preferred heat | I used cherry bomb, but Thai red chilies are preferred), stems removed
  • 1 stalk lemongrass, root and tip trimmed, then chopped
  • 1 heaping Tbsp (3 g) fresh ginger or galangal (or 1-2 tsp ground ginger)
  • 3 cloves garlic, skins removed
  • 1 Tbsp (3 g) fresh turmeric or 1 tsp ground turmeric
  • 1/2 tsp sea salt, plus more to taste
  • 3 Tbsp (45 ml) lemon juice
  • 1 lime, zested and juiced (~45 ml juice)
  • 6 green onions, sliced or 1/2 cup diced shallot (80 g)
  • 2-3 Tbsp (30-45 ml) avocado or grape seed oil (sub water if avoiding fat)
  • 1 Tbsp (15 ml) maple syrup or coconut sugar (to balance heat)
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