- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 12 Times
Can be made ahead of time.
1. In a mini-chopper, process garlic, chiles, sun-dried tomatoes, lemon juice, paprika, caraway, coriander, cumin and salt until combined. Add oil and process until smooth and blended. Store, covered, in the refrigerator for up to 1 month, covering the paste with a bit of olive oil every time you use it.
To prepare the chiles, remove the stems and combine with 1 cup (250 ml) boiling water in a small bowl. Make sure they are submerged and set aside for 30 minutes, until soft. Drain and coarsely chop.
To toast the seeds, combine caraway, coriander and cumin seeds in a dry skillet over medium heat. Cook, stirring, until fragrant, about 3 minutes. Immediately transfer to a spice grinder or mortar and grind.
Nutritional information is based on 5 servings.5