• 1 tablespoon coriander seeds
• 1 tablespoon caraway seeds
• 4 large garlic cloves, unpeeled
• 4 large red bell peppers
• 1/2 cup extra-virgin olive oil
• 1 tablespoon sugar
• Ό cup vinegar
• 2 teaspoons dried crushed red pepper

• Stir coriander and caraway in small skillet over medium-high heat until aromatic, about 30 seconds. Transfer to processor. Cook garlic in same skillet, covered, over medium-low heat until tender, turning occasionally, about 10 minutes. Cool. Peel garlic; add to processor.
• Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and coarsely chop peppers; add peppers, oil, sugar, vinegar and crushed red pepper to processor. Puree. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)

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