- 4 red peppers
- 6 red chillies, the hotter the better
- 4 cloves garlic, crushed
- 1 T cumin seeds
- 2 T coriander seeds
- 1/2 t ground cinnamon
- Salt, to taste
- Olive oil or argan oil
Place the peppers on a baking tray and roast until soft and blistered. Half way through add the chillies to the tray. Cover with foil and once cooled remove the skins of the peppers.
Place the cumin and coriander in a frying pan and toast the seeds until they crackle and pop.
Place the peppers, chillies, garlic, seeds and cinnamon in a blender and blitz until smooth.
Season with salt and add a little olive or argan oil.
Cook's note: Keep in glass jars in the fridge for a few weeks. Eat with tagines, grilled chicken, cous cous and mix into mayonnaise.
TASTE's take: Argan oil is a traditional North African oil made from the argan nut.