Follow these steps for perfect results
dried chile peppers
stems removed
red wine vinegar
lemon juice
lemon zest
grated
garlic
finely chopped
extra virgin olive oil
coriander seeds
fennel seeds
freshly ground black pepper
ground allspice
freshly grated nutmeg
kosher salt
tomato paste
Remove stems from dried chile peppers.
Soak chile peppers in red wine vinegar for 30-45 minutes until softened.
Combine soaked chiles, vinegar, lemon juice, lemon zest, garlic, and olive oil in a food processor.
Process until smooth.
In a small frying pan, lightly toast coriander and fennel seeds (no oil needed).
Grind toasted spices using a mortar and pestle or spice grinder.
Add ground coriander and fennel seeds to the food processor with pepper, allspice, nutmeg, salt, and tomato paste.
Process until smooth, drizzling in extra olive oil if the mixture is too thick.
Season to taste with additional kosher salt.
Expert advice for the best results
Adjust the amount of chili peppers to control the spice level.
Toast the coriander and fennel seeds for a more intense flavor.
Store in an airtight container in the refrigerator for up to 2 weeks.
Experiment with different types of chili peppers for unique flavor profiles.
Everything you need to know before you start
10 minutes
Can be made several days in advance.
Serve in a small bowl or ramekin, drizzled with olive oil.
Serve with grilled meats, vegetables, or bread.
Use as a condiment for sandwiches or wraps.
Add to soups, stews, or sauces for a spicy kick.
Complements the spice and acidity.
Cuts through the richness.
Discover the story behind this recipe
A staple condiment in North African cuisine, used to add flavor and heat to a variety of dishes.
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