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.