Cooking time: 1&1/2 hours Serves: Yield: about 2 pints (1kg)


A Moroccan specialty, use it to add instant piquancy to sauces, soups, stews, salads, and pasta, or brush it on meat before barbecuing.


  • 4lb (2kg) sweet red peppers
  • ½ lb (250g) fresh red chilies, seeded
  • ½ lb (250g) garlic, peeled
  • 2/3 cup (150ml) olive oil
  • 1 cup (250ml) cider vinegar
  • 3 tbsp salt
  • 1-2 tbsp chili powder (optional)
  • 2 tbsp cumin seed, freshly ground
  • 2 tsp arrowroot


  1. Roast and peel the sweet peppers. Rinse well, then core and seed. Put in the food processor with the garlic, chilies and oil.
  2. Process until the vegetables are finely chopped. Transfer to a noncorrosive saucepan and add the vinegar, salt, and spices. Bring to a boil, then reduce the heat and simmer for 1-1&1/2 hours, until the mixture is reduced by a third.
  3. Mix the arrowroot to a paste with a little vinegar and stir into the sauce. Raise the heat and boil the sauce rapidly for 1 minute, stirring constantly.
  4. Pour the sauce into sterilized jars, then seal. The sauce is ready to use immediately, but improves with age.

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