Categories  

                

Indian, Spices/Sauces/Rubs


�1� ounces various dry chilies, seeded (wear gloves!)
�2 fresh red hot chili peppers
�4 cloves garlic
�� teaspoon caraway seeds
�� teaspoons coriander seeds
�� teaspoons cumin seeds
�� cup plus 1 tablespoon olive oil
�2 tablespoons lemon juice
�� teaspoon tomato paste
�� teaspoon salt

1.Preheat the oven to 400F.
2.Put the dry chilies in a bowl and cover with hot water. Soak for 30 minutes to 1 hour.
3.Put the fresh chili peppers on a baking sheet and roast 20 minutes, or until lightly charred. Remove from the oven and put in a brown paper bag or wrap in paper towels to cool. Scrape away charred skin and roughly chop.
4.Lightly toast the caraway, coriander, and cumin seeds in a hot pan until aromatic, about 3 minutes. Grind in a spice grinder.
5.Put all the ingredients in a food processor and pulse until well combined and smooth. Store in a glass jar in the fridge for up to 1 month.

Excellent