1 large roasted red bell pepper, peeled and seeded
1 tsp tomato paste
1 tsp red wine vinegar
2 tsp caraway seeds, toasted and ground
1 tsp cumin seeds, toasted and ground
1 tsp smoked Spanish paprika
3 Tbsp extra-virgin olive oil
Pulse ingredients in a food processor until smooth. Season with salt. Refrigerate up to two weeks.
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