A slightly spicy version of the classic North African paste using roasted red peppers and chipotles. Yields about 1 cup, depending on pepper size.
Tips & Tricks: ground spices can be used in place of the whole spices. Substitute 1:1.
I like to use roasted garlic if I have it on hand.
Substitute dried or fresh chiles for the chipotles in adobo. Play around with the combination of chiles to find a heat level and taste you like.
The cilantro is non-traditional but I've always used it. Leave it out if desired.
Nutrition: see the information.