Makes 4-5 tbsp
Fructose Free Lactose Free Gluten Free Vegetarian
This is a great base for Middle Eastern dishes. It is fiery but has a great flavour. It is best to use freshly ground spices rather than pre-ground
10-12 Dried Chillies
2 Spring Onions, green part only, roughly chopped
½ tsp Salt
2 tbsp Olive Oil
1 tsp ground Coriander
1 tsp ground Caraway Seeds
½ tsp ground Cumin
Blender, with a small bowl
Soak the dried chillies in hot water for 30 minutes. Drain. Remove the stems and seeds.
In the food processor combine the chilli, spring onions, salt and olive oil. Blend
Add remaining spices and blend to form a smooth paste
If you are not using immediately then drizzle a small amount of olive oil on top and store in an airtight container, in the fridge. It will keep for up to a week.