Preparation info
  • Makes

    225 g

    • Difficulty


Appears in
The Gate Vegetarian Cookbook: Where Asia meets the Mediterranean

By Adrian Daniel and Michael Daniel

Published 2004

  • About

This version of the classic North African condiment spices up any dish, and allows you to moderate chilli hotness to individual taste.


  • 6–7 red chillies, roasted, seeded and sliced
  • olive oil, to cover
  • 2–3 red peppers, seeded and sliced


  1. Put the chillies in a small pan, just cover with oil and cook slowly until very tender. Drain off the oil. Do the same with the red pepper slices.
  2. Pound together (or whiz in a blender) the cumin and roasted garlic with salt to taste. Mix in just enough of the combined drained-off oils to make a paste. Store in the fridge for up to a month.