How to make it

  • Place chilies in a large bowl. Cover with boiling water. Let sit until softened, about 30 minutes.
  • Drain chilies and place in bowl of food processor, fitted with S-blade. Add caraway, coriander, cumin, mint, salt, garlic and lemon juice. Process until smooth, stopping occasionally to scrape down sides of bowl. Add olive oil. Process until well incorporated.
  • Spoon paste into a sterilized 2-pint glass jar. Top with a layer of olive oil. Secure lid and refrigerate. Add more olive oil as you use it, always making sure there is a thin layer on top so it does not dry out. Use within 3 weeks.

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