July 11, 2017
Condiments, Vegetables, Peppers,
African, Mediterranean, Middle Eastern, Budget-Friendly, No-Cook, Entertaining, Food Processor, Gluten-Free, Kosher, Low Carbohydrate, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch, Hot Peppers, Spicy more
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"This is an ingredeient in some African and middle eastern cuisines."
Place a dry frying pan over low heat and lightly toast the coriander, cumin, and caraway seeds for 2 minutes. Remove them to a mortar and use a pestle to grind to a powder. Or use a coffee grinder, dedicated to spices.
Heat the olive oil in a frying pan over medium heat, and fry the onion, garlic, and chiles for 10 to 12 minutes, until dark and almost caramelized.
Blitz together all of the paste ingredients in a food processor or blender until smooth, adding a little more oil if needed.
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