Originating from Tunisia, this smokey, hot paste, is delicious as a summer marinade for the bbq. Used with chicken or halloumi, it brings rich, earthy, spicy tones that keep you wanting more. Pair with fragrant couscous, or Herby salad
INGREDIENTS
- 5-6 Dried De arbol mexican chillies
- 3 Jarred, or freshly, roasted red peppers
- 2tsp Tomato paste
- 4garlic cloves
- 1tsp caraway seeds ground
- 1tsp paprika
- 1tsp ground cumin 1tsp ground coriander 2tbsp Extra virgin olive oil
- salt to taste
- 1 lemon, juiced
Method:
1 Soak the dried chillies in a little hot water for 20 minutes or until re-hydrated, then drain.
2.Transfer the chilli to a food processor with all the other ingredients and blend until smooth.
3 Add a little more olive oil whilst it’s whizzing to get the desired consistency. Add salt to taste but usually adding 1/2 tsp is enough.
4 Pour into a sterilised jar and refrigerate. This paste also freezes well in ice cube trays.
