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Categories:
red pepper coriander seeds cumin seeds caraway seeds olive oil red onion garlic hot red chiles tomato freshly squeezed lemon juice salt
Viewed: 31 - Published at: 4 years agoIngredients
- 1 red pepper
- 1/2 tsp coriander seeds
- 1/2 tsp cumin seeds
- 1/2 tsp caraway seeds
- 1 1/2 tbsp olive oil
- 1 small red onion, coarsely chopped (scant 2/3 cup / 90 g in total)
- 3 cloves garlic, coarsely chopped
- 3 hot red chiles, seeded and coarsely chopped
- 1 1/2 tsp tomato paste
- 2 tbsp freshly squeezed lemon juice
- 1/2 tsp salt
Method
- Place the pepper under a very hot broiler, turning occasionally for about 25 minutes, until blackened on the outside and completely soft. Transfer to a bowl, cover with plastic wrap, and allow to cool. Peel the pepper and discard its skin and seeds.
- 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.
- Heat the olive oil in a frying pan over medium heat, and fry the onion, garlic, and chiles for 10 to 12 minutes, until a dark smoky color and almost caramelized.
- Now use a blender or a food processor to blitz together all of the paste ingredients until smooth, adding a little more oil if needed.
- Store in a sterilized jar in the fridge for up to 2 weeks or even longer.
