Move over Sriracha and salsa: This North African classic has a fiery kick, which can be used in numerous ways from basting grilled chicken to perking up soups.
Prep time:30 minutes to allow soaking
Total time:40 minutes
4dried Guajillo peppers, or dried red chili peppers, seeded and stemmed
4cherry bomb peppers, seeded and stemmed
1 tablespooncaraway seeds
1 teaspooncumin seeds
1 teaspooncoriander seeds
3 large clovesgarlic, crushed
1/2 cupolive oil
Turn on oven fan. Place dried peppers in a ceramic bowl. Add boiling water and steep for 30 minutes. Remove. Use gloves to stem and scrape away seeds and chop pepper into small sections.
Meanwhile, use tongs to roast cherry bomb peppers over open flame until skin begins to blacken and blister, about 5 minutes. Place on cutting board. Use gloves to stem and scrape away seeds and chop into small sections.
Heat skillet. Toast seeds over medium flame until fragrant, 1 to 2 minutes.
Process peppers, garlic and toasted seeds in food processor about 10 seconds. Slowly add olive oil until a thick red paste forms, about 1 minute. Add salt.
Pack sauce into small jar with tight fitting lid. Stir lightly to remove air pockets. Refrigerate.