Karapincha Paste

Ingredients

Karapincha (curry) leaves from about 20 - 30 sprigs
Oil (preferably canola or olive)
1 tsp Salt
Juice from one lime

Method

Place the washed and cleaned Karapincha leaves in a blender, add about half cup of oil, salt and the lime juice.
Begin to blend. Add more oil as necessary to keep the mixture as a thick slurry. Do not add too much oil as the final product could become too thin. Transfer the paste to a jar. This can be kept in a refrigerated for a few months without going bad.