Filfel Chuma

Ingredients

• •12 dried sweet red peppers, seeded and soaked
• •6 dried hot red chilies, seeded and soaked
• •6 cloves garlic
• •2 tbsp ground caraway
• •1 tbsp ground cumin
• •1 tsp kosher salt
• •1/2 cup olive oil, plus 1/4 cup for sealing

Instructions

1. 1

   Soak the dried sweet peppers and hot chilies in warm water for 20 to 30 minutes until softened, then drain well.

2. 2

   Roughly chop the softened peppers and place them in a food processor or mortar.

3. 3

   Add the garlic, caraway, cumin, and salt, then grind to a thick, mostly smooth paste.

4. 4

   Slowly drizzle in 1/2 cup olive oil while blending until the mixture becomes rich and spreadable.

5. 5

   Taste and adjust salt or heat as needed.

6. 6

   Pack the paste tightly into a clean glass jar, pressing out air pockets.

7. 7

   Pour the remaining olive oil over the top to create a protective seal, then cover and refrigerate.

8. 8

   Use as a condiment for fish, roasted vegetables, eggs, or bread, replenishing the oil layer after each use.