Makes about 250 g.
- 2 red peppers, cored, deseeded and sliced
- 1-2 mild red chillies, halved and deseeded
- 1 hot chilli, deseeded (optional)
- 2 large garlic cloves
- Pinch of salt
- Extra virgin olive oil
ONE: dry the peppers and mild chilli in a preheated oven, 150 degrees C/300 degrees F/Gas mark 2 for 15-20 min., then reduce the heat to 140 degrees C/275 degrees F/Gas mark 1 and leave for 30-40 min. Remove from the oven and leave to cool. Do the same with the mild chilli, but be careful as it dries very quickly - in 5 min. or less.
TWO: put the peppers and mild chillies in a glass jar with the hot chilli, if using, garlic and salt; cover with oil. Seal and leave for 3-4 days.
THREE: whiz the content of the jar in a food processor until smooth. Keep the puree in the jar and use as required.
Enjoy!
Enjoy!
Recipe from Nada Saleh book "Fresh Moroccan"
