Wash the chilies with water and wipe them with a kitchen towel. Remove their stalk and set them aside. Add the chilies to the hot pan.
saute on high heat until they are blistered (8-10 minutes). Keep stirring at regular intervals. Once blistered, remove the chilies on a plate.
Reduce the heat to medium-low and add oil to the same pan. It will get heated in just a few seconds as the pan is already very hot.
Add cumin seeds and garlic and mix everything. Cook until garlic cloves are blistered (2-3 minutes). Keep stirring frequently.
Transfer the cumin seeds and garlic to the plate along with chilies.
Add peanuts to the same pan and cook until they are lightly blistered (2-3 minutes), stirring frequently.
Transfer the peanuts to the same plate and let everything cool down for 5 minutes.
Transfer the green chilies, peanuts, and garlic mixture to a large mortar and pestle and pound to make a coarse paste.
If you don’t have a mortar and pestle, you can crush the ingredients in a food processor or a chopper. Just make sure to keep it coarse and not pasty.
Add salt and mix well.
Once everything comes together, it is ready to serve.