- 2 red peppers
- 1 t coriander seeds
- 1 t cumin seeds
- 1 t caraway seeds
- 1 t chilli flakes
- 8 edible dried rosebuds, petals removed and reserved
- 2 t sea salt, plus extra for seasoning
- 6 cloves garlic, roughly chopped
- 3 chipotle peppers, hydrated and roughly chopped
- 3 ripe tomatoes, roughly chopped
- ½ lemon, juiced
- 2 T Woolworths rose-water
- 1 T tomato paste
- 4 T extra virgin olive oil
Preheat the oven’s grill. Prick the red peppers and grill, turning every few minutes to ensure even grilling.
Place the grilled peppers in a bowl, cover with clingwrap and set aside to steam for 10 minutes. Rub off the skins and roughly chop the flesh, discarding the seeds and stems.
Toast the coriander, cumin and caraway seeds in a dry pan for 30 seconds, or until fragrant.
Blend the chilli flakes, rose petals and salt until coarse, or pound using a mortar and pestle.
Add the garlic, chipotle peppers, tomatoes, peppers, lemon juice and rose-water and blend to form a chunky paste,or pound using a mortar and pestle to the same texture. Stir in the tomato paste and olive oil and season with more salt if necessary.
Serve with grilled meat, fish or chicken, or with labneh garnished with rose petals, spring onions and olive oil.
Cook’s note: Edible dried roses can be found at delis and tea shops. They’re a great way to add a fragrant, floral flavour note to both sweet and savoury dishes.