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


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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