· 10-12 dried red chili peppers
· 3 cloves garlic, minced
· 1/2 teaspoon salt
· 2 tablespoons olive oil
· 1 teaspoon ground coriander
· 1 teaspoon ground caraway seeds
· 1/2 teaspoon cumin
Preparation: Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds. In a food processor combine chili peppers, garlic, salt, and olive oil. Blend. Add remaining spices and blend to form a smooth paste. Store in air-tight container. Drizzle a small amount of olive oil on top to keep fresh. Will keep for a month in the refrigerator.
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