2 oz dried red chilis, soaked in hot water for an hour
2 garlic cloves, chopped
2 t coriander seeds
2 t cumin seeds
2 t caraway seeds
Pinch salt
1/4 C olive oil, divided
Drain the chilis and blend or gind with garlic, spices, and salt. Mix in 3 T oil. Transfer to a small jar and pour the remaining oil over the top. Cover and keep in a cool, dark place for up to 6 weeks.
Copyright 2018 Margaret Meps Schulte. All rights reserved.