Ingredients
12 dried chillies of mild to medium spiciness and 2-3 dried chillis with high to medium spiciness. (I used Mirasol Chillies which have a mild fruity flavour)
Half roasted red pepper (optional)
1 teaspoon caraway seeds
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1.5 teaspoon smoked paprika
3-4 garlic cloves
1 tablespoon tomato paste
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon apple cider ginger
Instructions
1. Add the dried chillies to a bowl of hot water, cover and leave for 20-30 minutes to rehydrate
2. Head a small pan and add the caraway seeds, cumin seeds and coriander seeds.
3. Dry roast the seeds on low to medium heat for a couple of minutes until they turn aromatic. Once cooled grind with a mortar and pestle into a powder or just add directly to the food processor
4. After 20-30 minutes, the chillies should have softened. Discard the seeds from the chillies and drain the water
5. Add the chillies, spice mix (or whole cumin seeds, caraway seeds and coriander seeds), smoked paprika, garlic, tomato paste, roasted red pepper (if using), vinegar and lemon juice to a food processor and grind until you you have a smoothish looking mix
6. Start drizzling the olive oil from the top of the food processor as it is mixing. This will ensure you achieve a smooth sauce.
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