Spiced Red Chilli Paste


Preparation info
  • Makes

    175 ml

    • Difficulty


Appears in
Hot and Spicy

By Marlena Spieler

Published 1985

  • About

This high-voltage condiment from Morocco is dabbed on to anything savoury - couscous, grilled mussels, steamed lamb, a spice-redolent tajine - or just crusty bread. Thin this potent paste with chicken stock for a spicy sauce to spoon on to couscous, or as a dip for a Brik à l’Oeuf.


  • 50 g/2 oz small dried hot red chillies
  • 2 teaspoons cumin


  1. Place the chillies in a heatproof bowl and cover with boiling water. Let stand for 30 minutes to soften. Drain, reserving enough liquid for puréeing into a smooth sauce.
  2. Purée the soaked chillies to a smooth sauce in a blender, adding some of the soaking liquid, then add the cumin, curry powder, salt and olive oil and blend well.