- 3 red peppers
- 1/2 tsp coriander seeds
- 1/2 tsp caraway seeds
- 1/2 tsp sumac
- 1 1/2 tsp olive oil
- 1 small red onion, coarsely chopped
- 4 cloves garlic, pressed
- 3 hot red chiles, seeded and coarsely chopped
- 2 tsp tomato paste
- 2 tbsp freshly squeezed lemon juice
- 1/2 tsp salt
Put the pepper under a very hot broiler, turning occasionally for about 25 minutes, until blackened on the outside and completely soft. Wrap or stick in a paper bag and close it up 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 and caraway seeds for 2 minutes. Pour them into a mortar and use pestle to grind to a powder, add the sumac. If you don’t have one, be creative.
Heat the olive oil in a frying pan over medium heat, and fry the onion, garlic, and chiles for 10-12 minutes, until a dark smoky color and almost carmelized.
Now use a food processor to blitz together all of the paste ingredients until smooth, adding a little more oil if needed. Salt to taste.
Store in a sterilized jar in the fridge for up to 2 weeks or even longer.