5 Criollo de Cocina (mild red peppers)
3 Syrian Goat Horn Peppers
3 Aleppo Peppers
6 oz. tomato paste
1 tsp. Coriander seed
1 tsp. Cumin seed
3 tbsp. Olive oil
Juice of 1 lemon (4 tbsp.)
1 tsp. Sea Salt
1 purple onion, coarsely chopped.
Place the Peppers under a very hot broiler, turning occasionally for about 25 minutes, until blackened on the outside and completely soft. Transfer to a glass bowl, cover with plastic wrap, and allow to cool. Peel the peppers and discard the skin and seeds.
Place a dry frying pan over low heat and lightly toast the coriander and cumin seeds (about 3-5 minutes). Remove toasted seeds to a mortar or spice grinder and powder them.
Heat the olive oil in a frying pan over medium heat, and Friday onion and garlic and chiles for 10 to 12 minutes, until a dark smoky color and almost caramelized. Now use a blender or a food processor to blitz together all of the paste ingredients until smooth, adding a little more oil if needed.