330 g jarred roasted red bell peppers - net weight, drain and rinse before use
70 g tomato paste
6 cloves garlic - peel
2 teaspoons ground coriander
2 teaspoons ground cumin
2 tablespoons lemon juice - freshly squeezed
1 tablespoon olive oil extra virgin
1 teaspoon salt - to your taste
black pepper - freshly ground from a pepper mill, to your taste
ground cayenne pepper - to your taste
