Very Hot Chilli Pepper Paste

1. 1

   Heat olive oil in a frying pan and fry the peppers until they have browned all over. Be careful they spit!

2. 2

   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.

3. 3

   Chop semi-dried tomatoes and add to blender. Try to use plump semi- dried tomatoes in olive oil as they taste better.

4. 4

   Add garlic powder, onion powder, vinegar and a little olive oil.

5. 5

   Blend until mixture becomes a thick red paste.

6. 6

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.