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squirrelydan76
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To a food processor, add the Fresno chilis and roasted red bell pepper. Pulse a few times until broken up and no more chunks. It should be like a thick puree. Don't over-blend it.
Heat a sauce pan over medium heat. Add the olive oil, tomato paste, and garlic. Cook down the tomato paste to remove any acidity. It should turn a darker red color, about 2 minutes.
Then add in the chili pepper paste to the pan. Cook for 4 to 5 minutes and then add the liquid from jar or just water and cumin, coriander, and salt. Optional, add a squeeze of lemon here.
Mix together, lower the heat, and allow to simmer for 15 minutes.
Taste and adjust anything to your liking. I like to add more olive oil at the end.
Transfer to an air-tight jar and store in the fridge for a week or in the freezer longer.