On our table for pretty much every savoury meal, chilli is our favourite condiment.
This is a recipe from my primo, Sergio – he’s bringing the heat!
1 cup olive oil
¼ cup lemon juice
6 cloves garlic
½ tsp salt
1 tsp cumin
1 tbsp ground dried chilli
(add less or more, depending on your preference)
3 tbsps cider vinegar
PREP-TIME 10 MIN
COOKING TIME 1 HOUR
Preheat the oven to 160ºC.
Place all the ingredients (except the cider vinegar) into an oven-safe saucepan with a lid and mix until they are all well blended.
Place in the oven for 20–30 minutes, then remove from the oven and allow to cool.
Once cooled, stir well, pour into ablender and blend for 5 seconds. Then add in the cider vinegar and blend for a further 30 seconds or until you have a smooth sauce.
Place in a jar and cover. This can keep in the fridge for up to seven days.
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PUBLISHED IN SOMETHING'S COOKING OCTOBER, 2017.
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