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| 0 mins |
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0 Adults |
Serve as a dip, add to salad dressings, soup and stews or use as a marinade for meats, cheese, fish and vegetables.
Recipe by The Devilled Egg | The Online Cookery School.
Ingredients
- 15 dried chillies (medium spice)
- 1 tablespoon of loosely packed dried rose petals
- 2 roasted peppers
- 1/2 tablespoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of smoked paprika
- 1 teaspoon of salt
- 2 tablespoons of Fussels Chilli Rapeseed Oil
- 2 tablespoons of Fussels Garlic Rapeseed Oil
- 1 tablespoon of rose water
- 2 tablespoons of white wine vinegar
- 1 tablespoon of tomato puree
Method
Place the dried chillies in a bowl and cover with boiling water for 20 minutes.
Once they are softened, strain and place in a blender.
Add the rest of the ingredients and pulse until smooth (or keep chunkier if preferred).
Taste and season with more salt or add a splash of lemon juice if you desire more kick!
You can keep this in an airtight container for up to a week.
