Red Schug

3 tablespoons crushed red pepper or dried chiles, rehydrated in hot water until soft (about 15 minutes), drain water before using

½ pound red peppers, stemmed, seeded and coarsely chopped (use bell pepper if you don't want it too spicy or red jalapenos if you want it spicy or a mix)

6 large juicy cloves garlic, coarsely chopped

2 teaspoons cumin

¼ cup extra virgin olive oil, such as Colavita

Salt, to taste

Water as needed

Directions at jamiegeller.com

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