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Table of Contents


  • 2 red peppers
  • 10-12 dried red chilis
  • 2 tablespoons tomato paste
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon black pepper
  • 1 clove garlic
  • 2 teaspoons salt
  • 3 tablespoons olive oil


  1. Pre-heat oven to 180 degrees for 10 minutes. Slit your red peppers and pop that in the oven for 20 minutes. You can also use jarred roasted red peppers.
  2. Meanwhile, grab your dried red chillis, pop the stem off and place them in hot boiling water on a stove. Switch the stove off once you introduce the chilies. Let them sit in the hot water for 10 minutes.
  3. In a small pan, roast the cumin seeds, coriander seeds and black pepper until fragrant. Switch it off and let it rest to cool. Peel your garlic at this stage too.
  4. Once the peppers are out of the oven, let them cool for a few minutes and then peel their skins off.
  5. Grab your food processor and blitz the spices first till they powder finely. Add in the roasted red pepper, tomato paste, garlic, salt. Strain out the water from the dried chilis and add the chilis too. Grind till paste introducing a spoon of olive oil every 30 or so.
  6. Store in a glass jar for up to 3 weeks.

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