This quick and easy paste packs a punch and is a great accompaniment to so many things. It keeps for up to a couple of weeks in the fridge and makes an appearance most dinner times until it has been finished.
Ingredients
- 2 red bell peppers, char grilled and skinned
- 25g fresh red chillies roughly chopped. Seeds retained (yes! 25g chillies or you can just use 3-4 chillies if you would prefer a milder paste)
- 2 cloves of garlic crushed
- 1/2 tsp coriander seeds toasted
- 2 tsp caraway seed
- good quality rapeseed oil or extra virgin olive oil
- Maldon salt
Method
- In a food processor blend (I use a Nutribullet) the peppers, garlic, chillies, coriander seed and caraway seed along with a good glug of the oil and salt to taste.
- Pack the paste into a small jar or air tight container, and cover with a thin layer of oil to seal and keep the air out. This will keep in the fridge for up to a couple of weeks if stored correctly.
Use this paste in cooking or serve in a small bowl at the dinner table for those that are brave enough. Or stir through Greek yoghurt to make a lovely dip.
