This paste keeps for ages and is incredibly versatile. It can be used as
a seasoning or base for sauces; and is delicious with cheese or salads. As the chillie's are slow cooled you get all the flavour but the just the right amount of heat.
Serves 12 +
300ml boiling water
100gm sundried tomatoes
75gm medium fresh red chillies
Peel ½ lemon
5 cloves garlic peeled and whole
2 tablespoons raspberry/wine vinegar
100ml olive oil
100ml rapeseed oil
2 tablespoons
honey/ maple syrup
Preheat oven to 140ºC
Blanch the sundried tomatoes in the boiling water for three minutes, then strain and cool.
Place all the ingredients apart from the honey and raspberry/wine vinegar into an oven dish, cover with aluminium foil and braise at 140ºC for 1 hour 10 minutes.
Allow the mix to cool for 30minutes then blend with the honey and vinegar until a smooth paste.
