Ingredients
| 10-12 large dried chillies (approx 20g) | |
| 1 teaspoon caraway seeds | |
| 1 teaspoon cumin seeds | |
| 2 tablespoons tomato paste | |
| 2 cloves garlic | |
| ¼ cup olive oil | |
| ½ teaspoon sea salt |
Instructions
| 1. | De-seed the chillies, then soak them in boiling water for 30 minutes to soften. |
| 2. | Toast the caraway and cumin seeds in a dry pan until fragrant then allow to cool. |
| 3. | Drain the chillies but reserve the soaking water. |
| 4. | Put the chillies, spices, tomato paste, garlic, a couple of tablespoons of reserved soaking water, the olive oil and salt in a blender or food processor and blitz until smooth. |
| 5. | Put into a clean jar, cover with some extra olive oil and keep refrigerated until required. |
Recipes & food styling Ginny Grant Photography & styling Greta van der Star
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