Firstly, wash the peppers well and cut them around the stem. Remove the seeds and cut the flesh in half. Now add those peppers to a food processor with four peeled garlic cloves and process them for a few minutes. After that, get a pan, put 5 tablespoons of olive oil in it, and put the processed mixture. Turn the heat on and stir evenly. Add ⅓ tablespoon of cumin, one teaspoon of salt, and black pepper. You can use other combinations of pepper too. To get your desired consistency, stir the mixture for a few more minutes. Now it’s time to store it. Cool down the paste and store it in an air-tight jar. Keep that in the fridge and use it for up to one month.