Ingredients
12 fresh hot red chillies
1 tbsp garlic, blanched & chopped
1 tsp salt flakes
½ tsp oregano
½ tbsp paprika
100 ml rice bran oil
50 ml SIDS LOW SUGAR RASPBERRY VINEGAR
juice of 1 lemon
½ tsp SIDS CRAZY LEMON
Directions
Preheat the oven to 180°C. Place the chillies on a roasting tray and roast them for 10 minutes. Cool and roughly chop then place with garlic, salt, oregano, paprika, olive oil, SIDS LOW SUGAR RASPBERRY VINEGAR, lemon juice and SIDS CRAZY LEMON in a saucepan and simmer for 2-3 minutes.
Allow the mixture to cool, then blend it to a purée in a jug blender or food processor. Store in a plastic lidded container at room temperature; it will keep for about a month. Shake before using.
