Ingredients

The following ingredients have 300 Servings
  • 2 red bell peppers (charred and skins removed)
  • 5 peeled garlic cloves
  • 2 tbsp tomato paste
  • 1 tablespoon smoked paprika
  • 2 fresh red chillies (I used Serenade peppers but jalapenos will also work)
  • 1 fresh red bird's eye chilli
  • 5-6 tablespoons olive oil
  • salt & black pepper to taste
  • 2 tbsp lemon juice
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 2 teaspoons coriander seeds
  • 2 teaspoons dried chilli flakes

Instruction

  • Combine the spices in a small frying pan set over medium heat.
  • Allow the spices to toast for a few minutes, giving the pan a shake regularly to prevent the spices from burning.
  • The spices will become aromatic and start to pop. Remove from the heat. Grind with a pestle and mortar until fine. 
  • The easiest way to char peppers is over an open flame, like a gas hob. You can also do it under a hot broiler. Char the peppers until blackened all around then transfer to a bowl and cover with plastic wrap.
  • Allow to steam for 20 minutes then peel off the charred skin. De-seed the peppers and set aside. 
  • Combine the peppers, chillies, peeled garlic cloves, tomato paste, spices, lemon juice, olive oil, salt and pepper in the bowl of a food processor and blend.
  • Adjust seasoning if necessary then transfer to a sealable jar or container.