Scale

1 large green bell pepper, cleaned of seeds and pith and chopped roughly
1 bunch scallions, washed thoroughly and any wilted parts removed
2 jalapeños
3 cloves of garlic
1 dried red chili de arbol, stem removed (or 1/2 tsp Kashmiri mirch or cayenne powder)
3/4 tsp cumin seeds
1 tsp ground coriander seeds
2 tbsp olive oil
1 tsp salt
***
1 large pinch Yemenite Hawaij spice blend (optional but TFD enjoys it) – made from The Hirshon Hawaij recipe:
2 tbsp black pepper
2 tbsp ground cumin
1/2 tsp ground corriander seed
2 tsp tumeric
4 cloves
5 shelled cardamon seed pods
2 bay leaves, crumbled and stiff central vein discarded

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If you are using the hawaij spice blend: grind all spices together, reserve extra amount not used for this recipe for another use.
Blend or grind all ingredients to a smooth emulsion in mixie, blender, food processor, or mortar and pestle. Salt to taste and keep in refrigerator in airtight container until ready to serve.