2 red bell peppers 2 hot chilies 4 garlic cloves 1 medium onion Salt, to taste Black pepper, to taste 1 tsp toasted cumin seeds 1/2 tsp lemon zest 1/2 tsp vanilla seeds 1 tsp toasted coriander seeds 1/3 cup extra virgin olive oil
1. Char the bell peppers over an open fire until the skin is black and flesh is soft. Transfer to a clean bowl and cover with cling wrap. This will allow the peppers to soften. When cool to touch, peel away the charred skin and scrape the seeds. 2. Place peppers along with all the ingredients into a blender. Pulse until chunky. 3. Transfer to a clean and sanitized mason jar and top with olive oil.