Corwells Seafood Dining

Heat a dry tiny heavy skillet over moderately low heat until hot, then toast cumin, coriander, and caraway seeds, shaking skillet frequently, until fragrant, about 1 minute. Transfer seeds to grinder and pulse until coarsely ground. Add spices to garlic paste along with roasted peppers, olive oil, red-pepper flakes (to taste) sugar, and 1/4 teaspoon salt.