Pilpelchuma Recipe
2014 June 23
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.
Ingredients:
- 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
Directions
- 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. Spread the ground spices out in a frying pan. Place over medium-low heat and dry-roast them for about 2 minutes.
- 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.
- Spoon the mixture into a jar. Seal and store in the fridge, where it will last for up to 1 month.
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Great on so many things…including peanut butter and avocado open faced sandwiches.