Ingredients
- 1 large red bell pepper
- 4 ounces dried chiles [dried red pepper flakes work fine]
- 3 sun-dried tomatoes, dry-packed
- 2 clove garlic, peeled
- 1 teaspoon coarse or kosher salt
- 3/4 teaspoon ground coriander (1 1/2 teaspoons seeds, toasted and ground) [or use out of the jar]
- 1/2 teaspoon ground caraway (or 1 teaspoon seeds, toasted and ground) [or use out of the jar]
- 1/2 teaspoon ground cumin (or 1 teaspoon seeds, toasted and ground) [or use out of the jar]
Directions
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Roast your red pepper in a 350°F oven, turning it every 15 minutes for a total of [45 to] 60, until it’s deeply roasted on all sides. Once cool enough to handle, peel and seed the pepper.
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[Meanwhile, place dried chiles and sundried tomato in a bowl and cover with boiling water. Let sit for 30 minutes, until well-softened. Drain and with gloved hands, if you don’t like living on the edge, remove the seeds and stems from the chiles. The sundried tomatoes can be used as-is.]
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Place roasted red pepper, rehydrated chiles, tomatoes, garlic, salt and spices in a blender or food processor with 1 tablespoon olive oil and blend until it becomes a thick paste; a little water may be necessary to help this along. [I just chop the peppers and sun dried tomatoes and then mash in a bowl.]
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Store in the fridge, topped with a thin layer of olive oil. Use on everything.