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A Moroccan condiment of red chiles, usually very spicy, this version cuts the heat with roasted red pepper and can be used to add a medium spice to chummus or with chicken or even eaten on its own.

  • Duration
  • Prep Time
  • ½ CupServings


  • 1 roasted red pepper (from jar or homemade)
  • 10 dried red chile peppers (like guajillos), soaked in water for at least an hour
  • 3 garlic cloves
  • ½ teaspoon salt
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 1 teaspoon extra virgin olive oil


1. Remove stems and seeds from peppers. 

2. Place all ingredients in a food processor and pulse until pureed. Enjoy in place of ketchup as a spicy condiment.