- 40 g (1 1/2 oz) dried red chillies
- 1 red pepper
- 1 tsp caraway seeds
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 6 garlic cloves, peeled
- Juice of 1 lemon
- 1 tsp tomato sauce
- 1/2 tsp salt
- 100ml (3fl oz) olive oil
- you will need
- 1 x 225g (8oz) jar or 2 x 100g (4oz) jars with lids
Heat the oven to 200C (180C Fan, 400 F, gas 6). Place the dried red chillies in a heatproof bowl and cover with boiling water. Set aside for 30 minutes then drain. Meanwhile, rub a little oil over the pepper and roast in the oven for 20 minutes, turning occasionally until lightly charred. remove from the oven, place in a small bowl, cover with cling-film and leave until cool enough to handle, then remove the skin and seeds, discard and roughly chop the flesh.
Toast the caraway, coriander and cumin in a dry frying pan. Heat for 3-4 minutes until they release their fragrance, then grind in a spice grinder or mortar and pestle.
Place all the ingredients, except the olive oil, into a food processor and puree. Scrape down the sides then slowly pour in most of the olive oil until you have a thick paste.
Pour into sterilised jars and pour the remaining oil on top as a film. Store in the fridge and use within 4 months, always keeping a film of oil on the surface.
You can use ready roasted peppers from a jar instead of doing your own if you prefer.