Whole Living, November 2012
- 3 red jalapenos, seeded and chopped
- 2 cloves garlic, chopped
- 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
- Coarse salt
- Pulse ingredients in a food processor until smooth. Season with salt. Refrigerate up to two weeks.
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