Ingredients
Yield: 28 servings
- ¼ lb dried red chili peppers, (seeds removed for less spice)
- 4 garlic cloves
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon cumin
- 3 tablespoons olive oil
SidesVeganGluten FreeQuickEasyMiddle East
Preparation
Step 1
In a large bowl, cover the peppers with approximately 4 cups of warm water and allow to soak for 30 minutes. This will rehydrate the peppers and help remove some of the intense spice.
Step 2
Drain the peppers, squeezing out as much liquid as possible.
Step 3
Add all of the ingredients into a food processor and pulse until a thick paste is formed. Add more oil and water as needed.
Step 4
Store in an air-tight container for up to a month in the refrigerator.
