A must in many oriental cuisines - this delicious, spicy and creamy pepper based paste is the base of some of the most iconic dishes of the region. You can play around with the type of dry peppers you have access to until you find the combination that you like the most - the version we propose now has only mild spicy notes. Quick tip: when transferring to an airtight container, cover with a bit of olive oil to keep it moist. A must in many oriental cuisines - this delicious, spicy and creamy pepper based past...
4 dry red chilies
2 dry ancho chilies
2 roasted red peppers
3 tbsp tomato paste
2 cloves garlic
1 juice of lemon
2 tsp coriander
2 tsp cumin seeds
1 tsp caraway seeds
1 tsp smoked paprika
0.5 tsp cinnamon
1 tsp salt
0.5 tsp black pepper
0.3 cups olive oil
Keep cooking the same
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Place dry chilies in a bowl with boiling water and let them soak and rehydrate for 20 minutes, or until they are soft. Drain.
Place chilies, roasted red peppers, tomato paste, garlic cloves, lemon juice, coriander, cumin, paprika, cinnamon, salt, and pepper in the bowl of a food processor and pulse.
Once a paste starts to form, start adding the olive oil progressively until you reach a creamy consistency.
Store in an airtight container.
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