Grind all the ingredients, including the peppers with their peel, in a blender or grinder, adding lukewarm water a little at a time, to obtain a homogeneous paste. The texture is really a matter of preference, so stop when you get a consistency you enjoy.
1 pinch chili pepper, ½ teaspoon ground cumin, ½ teaspoon sweet paprika, 90 g shelled walnuts, 25 g breadcrumbs, 50 g extra-virgin olive oil, 2 tablespoons pomegranate molasses, 30 g tomato concentrate, ½ onion, 100 ml warm water, ½ teaspoon salt