METHOD
Soak your dried chillies for 20-30 minutes to re-hydrate. Toast the caraway, coriander and cumin seeds in a dry pan (for about 3-5 minutes) and then grind into a powder with a pestle and mortar. Drain the chillies and mix with the roasted pepper, ground spices, garlic, lemon juice, salt, cayenne pepper, and olive oil in a blender or food processor. Adjust the thickness with a little extra oil or some water from the soaked chillies.
The paste will keep in an airtight jar in the fridge for up to 1 month. Pouring a thin layer of olive oil over the top helps to preserve it and can be topped up every time you use some.
INGREDIENTS
Use in multiple recipes
10g hot dried red chillies (such as Ancho or Chipotle)
1 whole roasted red pepper *
1 tsp caraway seeds
1 tsp coriander seeds
1 tsp cumin seeds
3-4 cloves of garlic
1 tsp salt
1 tsp cayenne pepper
3 tbsp extra virgin olive oil
Juice of 1 lemon
* Take a whole red pepper, de-seed, rub with a little oil and seasoning and roast in the oven.