Recipe by rusticgirl

A spicy North African condiment. This is the most flavourful - and authentic - version I've ever come across. Note that the 1 hour prep time is the soaking time for the chilies. After they're soaked, this comes together in a flash.

Ingredients Nutrition


  1. Roughly chop the chillies and cover with boiling water. Let soak for 1 hour.
  2. Drain the chilies. Place the chilies and all other ingredients in a food processor and buzz until the mixture forms a thick paste. Scrape down the sides of the food processor as needed.
  3. Spoon the paste into clean jar, cover with a thin layer of olive oil and seal. This will keep in the fridge for 6 months.

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