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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 10 |
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This will keep well in the refrigerator if put into a jar and covered in oil to keep the air out. Great to serve with chickpea fritters. Ingredients:
5 g chipotle chili |
5 g guajillo chili |
20 g fresh jalapeno peppers, deseeded |
1 roasted red pepper, peeled and deseeded |
8 garlic cloves |
1 teaspoon coriander seed, toasted |
3 teaspoons cumin seeds, toasted |
3 teaspoons caraway seeds, toasted |
2 teaspoons sun-dried tomato paste |
4 tablespoons olive oil |
3 tablespoons red wine vinegar |
1/4 teaspoon cracked black pepper |
1/4 teaspoon salt |
Directions:
1. Pour boiling water on to the dried chillies and leave to soak for 20 mins, drain and deseed.
2. Put all the ingredients into a blender and blend till smooth.
3. Taste and adjust seasoning - beware it is very hot!
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