The Chef broadens our horizons with a North African hot sauce. How worldly-wise!
1 teaspoon cumin seed
1/2 teaspoon coriander seed
1/2 teaspoon caraway seed
2 hot red arbol chilies, stems removed
2 garlic cloves
1/2 teaspoon salt
1 red bell pepper, roasted and chopped
1 tablespoon olive oil
- Toast spices in a dry skillet over low heat. Then grind seeds fine with chile.
- Puree mixture with garlic, roasted red bell pepper, and salt.
- Light it up. Not literally. Light up your taste buds. Damn y’all are slow.