What you need:
6 to 8 hot red chiles, stemmed and deseeded
1 tablespoon olive oil
3 to 4 garlic cloves
1 teaspoon ground coriander
1 teaspoon ground caraway
1/2 teaspoon salt
3 tablespoons water
What you do:
1. Break chiles into pieces and soak in hot water for 20 minutes. Drain. Do not pat dry.
2. in a food processor add chiles, oil, garlic, coriander, caraway, and salt, and puree to a paste. Pulse in water until smooth.
For a mild version, use Ancho or another more mild chile.
Photo by Hannah Kaminsky
Love vegan food and cooking as much as we do?
Get the BEST editor-tested recipes inside every issue of VegNews Magazine. Find out why VegNews is the world’s #1 plant-based magazine by subscribing today!