PREP TIME
25 min
Yield: about 2 cups
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Ingredients
2
tbsp cumin seed
1
tbsp coriander seeds
1
tsp caraway seeds
¼
cup extra-virgin olive oil
8
large garlic cloves, thinly sliced
1
medium onion, diced
1
tbsp kosher salt
1
cup urfa biber (aka urfa pepper)
3
tbsp tomato paste
¼
cup red wine vinegar
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Directions
Notes
Special equipment: cast-iron skillet, food processor
Step 1
Toast the cumin, coriander and caraway in a dry cast-iron skillet over medium heat until fragrant, about 3 minutes. Stir in the olive oil, garlic, onion and salt. Cook until the garlic begins to brown, about 2 minutes.
Step 2
Stir in the urfa biber and tomato paste and cook for 1 minute. Add the red wine vinegar and cook 2 minutes more.
Step 3
Transfer the mixture to a food processor fitted with a standard S-blade and process until smooth, scraping down the sides as needed. Store in a tightly sealed glass container in the refrigerator for up to 3 months.