Ingredients
Cooking Instructions
- Place dried chilies in a bowl and cover with hot water. Soak for 10 minutes until softened.
- Drain chilies well.
- Add chilies, garlic, cumin, coriander, smoked paprika, tomato paste, olive oil, lemon juice, and salt to a food processor.
- Blend until a thick, smooth paste forms.
- Taste and adjust salt or acidity as needed.
- Transfer to a jar and top with a thin layer of olive oil to preserve.
Nutrition
Notes
Store refrigerated for up to 2 weeks
Add more olive oil for a looser sauce
Use on roasted vegetables, grains, eggs, or sandwiches