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
- Roast and peel the sweet peppers. Rinse well, then core and seed. Put in the food processor with the garlic, chilies and oil.
- 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.
- 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.
- Pour the sauce into sterilized jars, then seal. The sauce is ready to use immediately, but improves with age.