As an avid hot sauce guy, I love to try new flavors that pack a punch. I really dig Sriracha and i stumbled upon this hot chili paste that hails from Northern Africa and had to share with all of you.
4 ounces dried chiles (I used Thai chiles)
1 teaspoon caraway seeds
1 teaspoon coriander seeds
1 teaspoon cumin seeds
3 to 4 garlic cloves
1 teaspoon sea salt, or to taste
2 tablespoons extra virgin olive oil
- Soften the chiles with boiling water
- Toast the caraway, coriander, and cumin in a dry skillet over low-medium heat, occasionally shaking or stirring to prevent burning. When you start to really smell the spices rmove from heat
- Grind the spices
- Drain the chiles.
- Stem and seed the chiles
- Combine the chiles, ground spices, garlic, and salt in the bowl of a food processor.
- Drizzle in the olive oil and process to form a smooth and thick paste. You may have to scrape down the sides of the bowl occasionally
- Top with olive oil and store.