4-5Fresno ChilliesAny less spicy red chilli will do.
2-3Bird's Eye ChilliesAny spicy chilli will do.
3tbspExtra Virgin Olive Oil
Dry roast coriander and cumin seeds until browned and fragrant and keep aside.
Roast the red peppers over direct flame until charred from all sides.
Cool and remove the charred skin.
Discard the seeds and chop into small pieces.
Wash and cut the Fresno chilies into small pieces.
Discard the seeds.
Add all the ingredients in a blender.
Blend to make a smooth paste.
Store in a clean jar.
Top with some more olive oil.
Store in refrigerator for a week.
You can charr the bell peppers in an oven if you don't have access to direct flame.Use any less spicy chilli in place of Fresno Chilli and any spicy chilli in place of bird's eye chilli if they are not available.