Did you suffer through the Sriracha shortage? Try adding spice to your life with this fiery all-purpose condiment.
Prep time: 5 minutes
Total time: 15 minutes
Yield: 3/4 cup
- 6 cherry bomb peppers, stemmed, seeded and halved
- 1 tbs. caraway seeds
- 1 tbs. coriander seeds
- 2 teaspoons cumin seeds
- 4 gloves garlic, minced
- 4oz. olive oil
- 1 teaspoon dried mint leaves
- 1 teaspoon salt
Set oven to broil. Place peppers skin side up on baking sheet. Place on top rack, until skin blisters and blackens, about 10 minutes. Remove from oven to cool.
Meanwhile, heat heavy-bottomed skillet over medium high heat, about 2 minutes. Toast caraway, coriander and cumin until seeds become fragrant and pop, about 2 minutes. Shake skillet to prevent singeing.
Pulse blackened peppers and garlic in food processor, until chunky. Add seeds, olive oil and mint leaves, pulse again. Add salt to season. Store in a glass jar for up to 1 week.