Cut bell pepper in half lengthwise and remove stem and seeds. Score top and bottom edges and press down with the palm of your hand so peppers lie flat. Place on a small baking...

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Makes 1/3 cup


– 1 sweet red bell pepper
– ¾ teaspoon crushed red pepper flakes
– ¼ teaspoon caraway seeds
– 1 teaspoon finely minced garlic
– 1/8 teaspoon salt
– ¼ teaspoon ground coriander
– 2 teaspoons olive oil


1. Cut bell pepper in half lengthwise and remove stem and seeds. Score top and bottom edges and press down with the palm of your hand so peppers lie flat. Place on a small baking sheet. Roast under a hot broiler until the skins blacken. Remove from oven and lay a wet paper towel over the top. When cool, remove skins.


2. Put crushed red pepper, caraway, garlic and salt into a small food processor and pulse to blend. Add bell pepper, coriander and olive oil, making a thick paste. Scrape into a jar and refrigerate up to 2 weeks.


From “Mediterranean Cooking” by Paula Wolfert.