Very Hot Chilli Pepper Paste

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READY IN: 25mins
SERVES: 10
YIELD: 1/2 cup
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat olive oil in a frying pan and fry the peppers until they have browned all over. Be careful they spit!
  • Put them in a plastic bag to sweat for 5 minutes and then peel removing the seeds and add to a small blender or multi-chopper.
  • Chop semi-dried tomatoes and add to blender. Try to use plump semi- dried tomatoes in olive oil as they taste better.
  • Add garlic powder, onion powder, vinegar and a little olive oil.
  • Blend until mixture becomes a thick red paste.
  • Keep in a small glass jar in the fridge covered with a layer of olive oil to keep it from spoiling. It should last several weeks.
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