Ingredients
Scale
- 1 large red bell pepper
- 1 small red onion, peeled and halved
- 3 hot red chiles (I used red jalapenos)
- 1/2 teaspoon coriander seeds
- 1/2 teaspoons cumin seeds (or powdered cumin)
- 1/2 teaspoon caraway seeds
- 1 1/2 Tablespoons olive oil
- 3 cloves garlic
- 2 Tablespoons fresh squeezed lemon juice
- 1/2 teaspoon salt
Instructions
- Fire up the grill and set the peppers and onion on the grill. Grill, turning, until the skin of the peppers are charred and the onion is softened. Set the peppers in a bowl and cover with a plate or other bowl cover. Once they’ve softened, pull the peel off the peppers and remove (some or most of) the seeds.
- Heat a small frying pan over medium heat. Toast the spices in the dry pan for a few minutes, until fragrant.
- Put the roasted peppers, onion, spices, and other ingredients in a food processor or blender and blend until smooth. Store in a sealed jar or container in the fridge or freezer.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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