I like to keep a jar of this in the fridge at all time, to administer on pretty much anything to soup it up with a spicy kick. Lather it on boiled eggs on toast at breakfast, avocado, goes with fish, curries, meats, put it on sandwiches, use it as a marinade for chicken or meat (could combine it with some yoghurt), dipping sauce for wontons – you get the idea. Potato salad. Add to soups
This Northern African paste (Moroccan?) used as a base for tagines and .. combines chilli, capsicum, spices and garlic.
6 large red chills
2 garlic cloves
1 tablespoon red wine vinegar
2 olive oil
1 tsp lemon juice
1 tsp cumin seeds, toasted and ground
1 tsp coriander seeds, toasted and ground
1/2 tsp caraway seeds, toasted and ground
Combine all ingredients in a food processor and blend until smooth. Add salt to taste.