INGREDIENTS
2
red bell peppers, halved and seeded
6
Fresno chile peppers
1
habanero pepper
2 tbsp
vegetable oil
1/4 tsp
caraway seeds, or more to taste
1/4 tsp
coriander seeds, or more to taste
1/2 tsp
ground cumin
1/2 tsp
dried mint
1 tsp
kosher salt, or to taste
4
garlic cloves, peeled
1
lemon, juiced
1 tbsp
extra-virgin olive oil