2 teaspoons caraway seeds
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper
1/2 teaspoon black pepper
1 garlic clove, peeled
1 jalapeño pepper, seeded
2 tablespoons red wine vinegar
1 tablespoon olive oil
Place the first 7 ingredients in a food processor; process until finely chopped. Add vinegar and oil, and process until smooth. Cover and chill.
Note: You can store the sauce in an airtight container in refrigerator for up to 2 weeks
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