- Preparation and cooking time
- Total time
- + cooling
- Serves 4
- 5 red chillies, pierced with a knife
- olive oil
- 5 cloves garlic, peeled
- 2 tsp cumin seeds, toasted and ground
- 2 tsp coriander seeds, toasted and ground
- 1 tbsp sherry vinegar
- chopped to make 3 tbsp coriander
- STEP 1
Fry the chillies in 3cm oil for 2-3 minutes until almost burnt (they might spit a little, but piercing them will stop them bursting). Put in a bowl, seal tightly with clingfilm, and allow to cool.
- STEP 2
When completely cooled, peel off the skins and slit the chillies to remove the seeds. You just want the roasted flesh of the chilli.
- STEP 3
Using a pestle and mortar, pound the flesh with the garlic, cumin and coriander until there are no lumps. Stir in the vinegar and add oil to make a smooth paste.
- STEP 4
Add the chopped coriander and season. We’ve served it with a hash of crispy new potatoes, chorizo, red pepper and more coriander.