1teaspoonblack peppercorn seedsor 1 ½ teaspoon ground black pepper
2 teaspoonkosher salt
2cloves garlicminced
3tablespoonextra virgin olive oil
1tablespoonfresh mintfinely chopped
Instructions
Preheat oven to 400°
Line a baking sheet with parchment paper
Rub all of the peppers lightly with oil and place them on the prepared baking sheet
Roast Peppers until lightly charred, about 20 minutes
Transfer peppers to a bowl and cover with a plate or plastic wrap
While peppers are cooling, toast the coriander, cumin, caraway and black pepper seeds in a skillet over low heat, until fragrant, about 3-5 minutes
Transfer the toasted seeds to a mortar & pestle and grind into powder
When cool enough to handle, remove the skin, seeds, and membranes from the peppers.
Put the peppers, ground spices, salt, garlic, mint, and olive oil into a food processor or high powered blender. Process until smooth
Taste and add more olive oil, salt, or lemon as needed
Transfer to a one-pint jar and refrigerate
Notes
Shortcut tip: Use a 16 oz jar of roasted red peppers, drained, in place of the fresh peppers.If you like more heat, don't remove the seeds from the serrano peppers.Peppers, even of the same variety, can vary in heat levels. This recipe is fairly mild, but if after tasting, it isn't quite hot enough, you can add cayenne pepper, in ¼ teaspoon increments until it is hot enough for your liking.