makes approx. 20oz
2oz dried red chills*
3 large bell peppers, stemmed, seeded and cut along the ribs
4 large garlic cloves, peeled
1/4-1/2 teaspoon salt
1/4 cup olive oil
1/4 teaspoon caraway seeds
1/4 teaspoon cumin seeds
1/4 teaspoon coriander seeds
Juice from 1/2 large lemon
Extra olive oil to seal the top
Add dried red chilies into a large bowl and cover with boiling water. After 1/2 an hour, drain the water.
Line the bell peppers skin side up on a parchment paper lined cookie sheet. Broil until skin is completely charred. With a stainless steel spatula, immediately remove to a large ziploc bag and seal well. Be watchful not to get burnt from the steam. Peel when cooled down.
Add the caraway, cumin and coriander seeds to a skillet on a medium heat. Toast for a few seconds until you smell the aromas being released. Be careful not to burn seeds. Process the toasted spices in a mortar and pestle or a spice grinder until you get a powder.
Add all the ingredients, except the extra oil, for sealing into a food processor and whiz until you reach a smooth consistency. Scoop into a jar and cover the top with oil to seal. Secure with a lid. Make sure to replenish oil for sealing after each use. Keep refrigerated for up to two months properly sealed with oil.
*I used chili Japones I had in my pantry but you can use Ancho chills for milder, lesser heat, or a variety of red chills.