We soak dried chillies before blending them with roasted red capsicum and garlic. We add olive oil and flavour this fiery blend with toasted cumin and coriander before seasoning it with salt.
|PER 100G (RAW)||PER 200ML SERVE|
Use it sparingly whenever you need a lick of fire or swirl it through yoghurt to accompany tagines and barbecued/grilled meats.
Great with the chermoula chicken or dukka-crusted barramundi, or with scrambled eggs and Turkish toast as a weekend recovery breakfast.