-
1
Set a large pot of water to boil. When it comes to a rolling boil, add the tomatoes, allowing the skin to split. Remove the fruits carefully using tongs, and let them cool enough to peel the skins off. Remove and discard the top scar from the tomatoes. Set aside.
-
2
In a skillet, toast the arbol chiles until they just begin to brown, then set aside. Add the fenugreek to the same skillet and allow to toast to a reddish color. Lower the heat and add the curry leaves. These should curl up and dehydrate without browning. Set aside to cool. When cool, combine the fenugreek, curry leaves and the arbol chilies, and grind to a fine powder. Set aside.
-
3
Roast the jalapeno over the stovetop until the skin blisters. Drop into a paper bag (ensuring that there are no smoldering ends!) to cool, and rub off the blistered skin. Deseed, chop, and add to the blanched tomatoes. Blend the two into a puree in a food processor.
-
4
Heat the oil in a skillet. When smoking hot, add the mustard seeds to sputter. Carefully pour the jalapeno-tomato puree and stir in the asafoetida, salt, and turmeric. Boil off the liquid from the paste until the oil starts oozing from the mixture. (the consistency will be that of a thick paste). Add the sugar and the arbol chili spice blend (adjust to your taste and heat tolerance) and mix to combine.
-
5
Cool and store in clean glass jars in the refrigerator. The heat from the chili peppers tends to mellow overnight. Given the variations in jalapeno heat, I'd advise starting with two green chilis and adding more half way through the cooking process if you prefer.
