Ingredients
- 6 ounces red peppers, roasted (jarred, drained)
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon caraway seeds
- 1 1/2 tablespoon olive oil
- 1 red onion (small onion, coarsely chopped, about 2/3 cup)
- 3 garlic cloves, coarsely chopped
- 1 to 3 red chiles (hot chilies, seeded and coarsely chopped)
- 1 1/2 teaspoon tomato paste
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon salt
How to Make
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Step 1: 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.
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Step 2: 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.
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Step 3: Blitz together all of the paste ingredients in a food processor or blender until smooth, adding a little more oil if needed.
We hope you enjoy this recipe!
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