Ingredients
3 red jalapenos, seeded and chopped
2 cloves garlic, chopped
1 large roasted red bell pepper, peeled and seeded
1 teaspoon tomato paste
1 teaspoon red wine vinegar
2 teaspoons caraway seeds, toasted and ground
1 teaspoon cumin seeds, toasted and ground
1 teaspoon smoked Spanish paprika
3 tablespoons extra-virgin olive oil
Coarse salt
Preparation
Pulse ingredients in a food processor until smooth. Season with salt. Refrigerate up to 2 weeks.
