• 2 roasted red peppers from a jar
• 5 garlic cloves
• 400 g tin chopped tomatoes, drained (include the juice for a more saucy consistency)
• 1 tbsp smoked paprika
• 1-2 red chillies
• 1 red bird’s eye chilli
• 5-6 tbsp olive oil
• salt and freshly ground black pepper

For the spice mix, toast all the spices in a pan over a medium heat until fragrant. Grind in a mortar and pestle until fine and set aside.

In a blender or food processor, combine all the remaining ingredients together with the spices and blend until you have a vibrant red paste. Season to taste. If you like the paste hotter, add the extra red chilli. Transfer to clean jars, cover with lids and store in the fridge for up to 1 month.