7 large dried red chilies
4 large fresh paprika peppers
1 large red bell pepper
50g tomato paste
4 cloves garlic – peeled (optional)
1 tsp caraway seeds
2 tsp coriander seeds
2 tsp cumin seeds
1 Tbsp koshering salt
1 tsp smoked paprika
2 Tbsp extra virgin olive oil (plus extra for consistency)
Juice of 1 large lemon

• Prepare the dried chilies: deseed the chilies and place them in a heatproof bowl. Cover with hot water and leave to soak for 30 minutes, until the chilies are rehydrated, drain the excess water.
• Over a flame (or in the oven) char the paprika and bell peppers until the skin starts to blacken and blister. Remove the seeds.
• Toast the caraway, coriander and cumin seeds in a dry hot pan and grind with the salt with a pestle and mortar.
• Combine the chilies, and peppers with the spices and the rest of the ingredients in a food processor. While it is running, drizzle a bit of extra olive oil into the mix until the desired consistency. (You are looking for a paste-like texture)
• Adjust the seasoning by adding salt and black pepper if desired.
• Store in a sealed glass jar with a little olive oil poured over the top.

The paste’s flavour will deepen if left overnight, but its ready to use as is. Store in the fridge for up to 2 weeks or portion and freeze for up to 3 months.