North African red pepper sauce with spices, garlic, and lemon juice.
Cuisine North Africa
Prep Time 6minutes
Cook Time 4minutes
Total Time 10minutes
1 tablespoongrape seed oil
1wholered bell pepper, roasted
1/2teaspooncaraway seed, ground
1/2cupred onion, roughly chopped
3wholered chilis, roughly chopped
1 tablespoontomato paste
Preheat oven to 400° F.
Use 1 tbs. Grape seed oil and lightly coat red bell pepper, red onion, red chilis and garlic
Place vegetables on a sheet tray and roast for about 6 minutes, rotating it once after 3 minutes.
Remove vegetables from the oven place it in a bowl and cover it with plastic wrap or place in a brown paper bag.
Let sit for 10 minutes, then remove skin and seeds from red peppers.
In a dry pan add all seeds. Cumin, coriander, and caraway. Toast on medium heat until aromatic. About 3 minutes max.
Using a mortar and pestle to grind seeds.
In a blender add roasted red pepper, roasted garlic, diced red onion, red chilies and all toasted and ground seeds.
Blend on medium high for 1 minute, then add your lemon juice, tomato paste, and salt.
After one minute slowly add grape seed oil.
Let cool for 15 minutes before serving.
Roasting Bell PeppersPre heat oven to 400 degrees. Lightly coat red peppers with grape seed oil, lay on a sheet tray and roast for 6 minutes. You can also put your red pepper directly over flames, but be sure to watch it carefully and turn it every minute or so).Please do not run your pepper under water when removing skin and seeds it just removes all the flavor you want.