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Method Prep:20min › Extra time:1hr soaking › Ready in:1hr20min
Remove the seeds from the chillies. Place the chillies in a bowl and cover with hot water. Soak for 1 hour.
Meanwhile, place the cumin, coriander, fennel and caraway in a dry frying pan over high heat. Toast for 3 minutes, stirring constantly, till fragrant. Remove the spices from the pan immediately to prevent burning, placing in a mortar and pestle. Roughly grind the spices with the pestle.
Drain the chillies, reserving a few tablespoons of the chilli water.
Place the garlic in a food processor with a bit of the chilli water. Blend thoroughly. Add the chillies, spices, salt and vinegar. Process for several minutes, till smooth.
With the food processor running, begin adding a slow, steady stream of olive oil to the mixture. Stop adding once a paste-like consistency is achieved (you may not need all of the olive oil).