1 Tbsp whole dry coriander seeds
1 Tbsp whole dry caraway seeds
1/2 Tbsp whole dry cumin seeds
3 Tbsp roasted garlic
4 roasted red bell peppers
1 Tbsp honey
1/ tsp crushed red chili flakes
1/4 cup chicken stock (optional)
1/4 tsp sea salt
2 Tbsp olive oil
Place whole spices in a dry pan cook over medium heat for 2 to 3 minutes, or until spices smell fragrant. Grind spices in a blender or coffee grinder until finely ground.
Place ground spices and remaining ingredients for the sauce in a blender and puree until smooth.