🥘 Ingredients
- garlic cloves 4
- ancho chilis 25 g
- guajillo chilis 40 g
- cumin seed 2 tsp
- corriander seed 1 tbsp
- caraway seed 1 tsp
- tomato paste 1 tbsp
- rose petals 1 tbsp
- sugar 2 tsp
- paprika 1 tsp
- lemon 2 tbsp
- rose water 1 tbsp
- olive oil
- cider vinegar 4 tbsp
- salt pinch
- olive oil ½ cup
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1Char garlic cloves and toast ancho chilis , guajillo chilis . Pour enough boiling water over the chilis to cover and let rehydrate for 30 minutes Roughly chop chilis and add to food processor Toast cumin seed , corriander seed and caraway seed until fragrant Roughly crush seeds and add to food processor along with chillis, garlic, tomato paste , rose petals , sugar , paprika Pulse to rough paste Add juice of lemon , half of rose water , olive oil , cider vinegar salt Remove and add to bowl add remaining rose water and olive oil