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Categories:
red capsicums long red chilies garlic cumin seeds caraway seeds celery tomato paste olive oil salt sugar
Viewed: 87 - Published at: 9 years agoIngredients
- 2 red capsicums
- 10 long red chilies
- 2 heads garlic (yes, BULBS not cloves)
- 2 teaspoons cumin seeds
- 2 teaspoons caraway seeds
- 1 teaspoon celery seed
- 1 tablespoon tomato paste
- 80 ml olive oil
- 12 teaspoon salt
- 12 teaspoon sugar
Method
- Cut top from garlic bulbs.
- Roast garlic, capsicum, and chillies in an oven at 180 C (350 F) until cooked (circa 30 mins).
- Allow to cool.
- Remove skin from capsicum and chillies, and seeds from capsicum.
- Clean garlic (or if it's soft enough, you could just squeeze the flesh out).
- Toast cumin, caraway, and celery over high heat until fragrant (circa 1 min).
- Grind in mortar & pestle (only way to get the right consistency) until slightly gritty.
- Add all ingredients in blender and blitz until you have a smooth paste.
- Keep in fridge until used.
