©Jake Tilson 2003

METHOD


• Use rubber gloves to handle the chillies. Cut each chilli lengthways and scrape away the seeds and ridged veins inside. Roughly chop the chillies and garlic - whizz in a food processor until smooth, add a little water if necessary.

• Dry roast the caraway and cumin seeds. Grind them in a mortar and pestle.

• Add the caraway and cumin seeds to the mix - also add the coriander, Spanish paprika and the piquillo peppers. Mix well.

• Transfer to a bowl - add the tomato purée, red wine vinegar and 3 tablespoons of olive oil.
Can be refrigerated. Freezes well.

INGREDIENTS

150 large, long red chillies
4 cloves garlic
1 teaspoon ground coriander
3 teaspoons caraway seeds
3 teaspoons cumin seeds
1 tablespoon tomato purée
Hot smoked Spanish paprika
3 roasted piquillo red peppers
Olive oil
Capful of wine vinegar