Preheat your oven's broiler. Place the chopped red bell peppers on a baking sheet lined with parchment paper. Broil for 5-7 minutes, or until the skins are blackened and blistered, flipping halfway through. Remove from the oven and immediately transfer the peppers to a bowl. Cover with plastic wrap and let them steam for 10 minutes (this makes peeling easier).

After steaming, peel the skins off the peppers. Don't worry if you don't get every last bit.

Heat olive oil in a small saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute. Do not brown.

Add the peeled bell peppers, garlic, chillies, tomato paste, lemon juice, and all the dry spices to a food processor. Blend until a smooth paste forms. You may need to scrape down the sides of the processor a few times.

Taste and adjust seasoning as needed. Add more cayenne pepper for extra heat, or more lemon juice for brightness. Store in an airtight container in the refrigerator for up to a week.