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C092db70 d6cd 4283 9ad6 6faf453fa43f  2016 05 13 21 10 01
Melanie | MIEL by mel
Melanie | MIEL by mel

Preheat oven to 350°F. Then, roast your red pepper on the top rack of your oven, turning every 15 minutes for a total of 45 to 60, until it’s deeply roasted on all sides. Set aside to cool. Once cool enough to handle, seed the pepper {you can also peel the pepper, but I decided not to}.

While your pepper roasts and cools, place 4 oz dried chiles and 3 sundried tomatoes in a bowl and cover with boiling water. Let sit for 30 minutes, until well-softened. Drain and remove the seeds {as many as possible} and stems from the chiles. The sundried tomatoes will have plumped and are ready to go.

If you need to toast your spices, you can do so together in a skillet (3/4 teaspoon coriander, 1/2 teaspoon caraway, 1/2 teaspoon cumin) over medium heat, swirling constantly until very fragrant - about 4-5 minutes. Watch the spices closely so that they do not burn. After they are cooled, grind in a spice grinder or by hand with a pestle and mortar until well ground.

Place roasted red pepper, rehydrated chiles, tomatoes, 2 cloves garlic, 1 teaspoon salt and spices in a blender or food processor with 1 tablespoon olive oil and blend until it becomes a thick paste; a little water may be necessary to help this along. Store in the fridge, topped with a thin layer of olive oil. Use on everything.