An easy, addictive and fiery condiment from ” Falastin” by Sami Tamimi and Tara Wigley. It will keep in the fridge for up to six months, but give it a good stir before using.
Ingredients
- 250 g red or green chillies stems trimmed and then very thinly sliced (with seeds)
- 1 tbsp salt
- 3 tbsp cider vinegar
- 1 tbsp lemon juice
- olive oil to cover and seal
Servings:
Instructions
- Place the chillies and salt in a medium sterilised jar and mix well. Seal the jar and store in the fridge for 3 days.
- On the third day, drain the chillies, transfer them to a food processor and blitz: you can either blitz well to form a fine paste or roughly blitz so that some texture remains.
- Add the vinegar and lemon juice, mix to combine, then return the mixture to the same jar. Pour enough olive oil on top to seal, and keep in the fridge.
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