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Pilpelchuma Recipe

2014 June 23
by Dylan

This is Ottolenghi’s recipe from Jerusalem. I use this paste in a lot of my recipes–it’s versatile, and lasts a really, really long time.


  • 1 large ancho or pasilla chile, or other dried chile with a little heat
  • 4½ tbsp cayenne pepper
  • 3½ tbsp g sweet paprika
  • 2½ tsp ground cumin
  • 1½ tsp caraway seeds, ground
  • 20 cloves garlic, peeled
  • ¾ tsp salt
  • 5 tbsp sunflower oil, plus a little extra


  1. 1. Place the chile in a small bowl, cover with hot water, and allow it to soak for 30 minutes. Drain and seed the chile and cut into large chunks.
  2. 2. Spread the ground spices out in a frying pan. Place over medium-low heat and dry-roast them for about 2 minutes.
  3. Put the spices in a small food processor, along with the chile, garlic, and salt. Process a little, then, with the machine still running, pour in the oil and process until you get a sticky paste.
  4. Spoon the mixture into a jar. Seal and store in the fridge, where it will last for up to 1 month.
One Response leave one →
  1. August 3, 2016

    Great on so many things…including peanut butter and avocado open faced sandwiches.

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