This thick paste is made by softening dried red chiles in water, then grinding them with garlic and spices. A signature of Tunisian cuisine, its rich flavor from cumin and coriander seeds can be added to many dishes, from soups to grilled foods.
Submerge the dried hot chiles in hot water and soak for at least 20 minutes, until softened.
Drain the softened chiles and blend them with the garlic, cumin, and crushed coriander seeds in a food processor until smooth.
Cook the paste with the olive oil in a small skillet over low heat for 5 minutes, then add the paprika.
Stir in the lemon juice and salt. Transfer the paste to a jar, cover it with a thin layer of olive oil, and refrigerate.
Allergen: In its basic form, this sauce contains no common allergens. Important: Soak the dried chiles in hot water for at least 20 minutes until fully softened; otherwise, the paste will not be smooth. Caution: Wear gloves when removing the chile seeds to avoid a burning sensation on your hands that can last a long time.
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