Post by dudette2001uk on May 30, 2015 20:19:40 GMT
6 to 12 fresh red chillies, depending on how hot you want it
1 tbsp garlic, blanched and chopped
1 tsp salt flakes
1/2 tsp oregano
1/2 tbsp paprika
50 ml red wine vinegar
Preheat the oven to 180°C/350F/Gas 4. Place the chillies on a roasting tray and roast them for 10 minutes.
Cool and roughly chop the chillies. Place the chillies, garlic, salt, oregano, paprika and vinegar in a saucepan, and simmer for 2-3 minutes.
Allow the mixture to cool, then blend it to a purée in a jug blender or food processor. Store in a lidded container at room temperature; it will keep for about a month. Shake before using.
1 tbsp garlic, blanched and chopped
1 tsp salt flakes
1/2 tsp oregano
1/2 tbsp paprika
50 ml red wine vinegar
Preheat the oven to 180°C/350F/Gas 4. Place the chillies on a roasting tray and roast them for 10 minutes.
Cool and roughly chop the chillies. Place the chillies, garlic, salt, oregano, paprika and vinegar in a saucepan, and simmer for 2-3 minutes.
Allow the mixture to cool, then blend it to a purée in a jug blender or food processor. Store in a lidded container at room temperature; it will keep for about a month. Shake before using.