Peel the cucumbers and put the skins and the green leek tops into a heavy-based pan over high heat. Once charred and very dark, put into a food processor or blender with the garlic and chilli. Start to process, adding the two oils in a slow trickle - the final consistency should be quite a thick, oily paste with a smoky charred flavour and a little warmth from the chilli. Once you have achieved this, add salt to taste.
In an airtight jar in the fridge for up to 6 months.
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