A spicy Tunisian chilli paste of roasted peppers and chilli. A little goes a long way, but can be used in so many ways. You’ll always want it on hand to add a kick or a lift to any meal.Gabi Lind
- 1 red pepper
- 1/2 tsp coriander seeds
- 1/2 tsp cumin seeds
- 1/2 tsp caraway seeds
- olive oil
- 1 small red onion (roughly chopped)
- 3 garlic cloves
- 3 red chilli
- 1 1/2 Tbsp tomato paste
- 2 Tbsp lemon juice
- salt and pepper
Place whole red pepper, whole chilli, onion and whole garlic cloves into oven proof pan and roast at 180C for 35 minutes, or till peppers are soft.
Place pepper in a separate bowl and cover with gladwrap and cool. Peel and discard the skins and seeds.
Heat pan over low heat and lightly toast the spices in a dry pan till fragrant. Set aside.
Put everything into a blender and pulse till smooth. Adding olive as needed. Check seasoning and adjust to taste.
Great spread over whole chicken, 30 minutes before removing from the oven. Or adding to your favourite burger patty recipe. Or just added to yoghurt as a side.