• 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.


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