1 red bell pepper
1⁄2 teaspoon coriander seeds
1⁄2 teaspoon cumin seeds
1⁄2 teaspoon caraway seeds
1 1⁄2 tablespoons olive oil
1 small red onion, coarsely chopped
3 cloves garlic, coarsely chopped
0-3 hot red chili peppers, seeded and coarsely chopped
1 1⁄2 teaspoons tomato paste
2 tablespoons lemon juice
1⁄2 teaspoon salt
1. Place the bell pepper under a very hot broiler, turning occasionally for about 25 minutes, until blackened on the outside and completely soft. Transfer to a bowl, cover with plastic wrap, and allow to cool. Peel the pepper and discard its skin and seeds.
2. Place a skillet over low heat and lightly toast the coriander, cumin, and caraway seeds for 2 minutes. Remove them to a mortar and use a pestle to grind to a powder or grind in spice grinder.
3. Heat olive oil in same skillet over medium heat, and cook onion, garlic, and chilies for 10 to 12 minutes, until a dark smoky color and almost caramelized.
4. Process all ingredients in food processor until smooth, adding extra oil if necessary.
5. Store in fridge for up to 2 weeks. Makes about 3⁄4 cups.
This recipe is from the really super awesome Jerusalem. I used this to make Shakshuka for breakfast with company one morning. Super delicious spice mix and a super delicious dish.