Summary

Ingredients

• 0.5 ½ bell pepper (s), red
• 1 large garlic bulb (s) or 2 small ones
• 4 tablespoon tomato paste
• 2 chilli pepper (s), dried
• 1 teaspoon salt
• 0.5 teaspoon ½ paprika, hot pink
• 0.5 teaspoon ½ cumin powder
• 50 ml white wine vinegar
• 200 ml olive oil, e.g., Bertolli extra virgin

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Instructions

1. Pour hot water over the 2 dried chilli peppers and soak for 30 minutes.
2. Remove the soaked chilli peppers from the water, discard the stems, and roughly chop them into pieces.
3. Peel 1 large garlic bulb or 2 small ones and cut the cloves into large pieces. Cut the ½ red bell pepper into pieces.
4. Combine the chopped chilli peppers, garlic pieces, 4 tablespoons tomato paste, 1 teaspoon salt, ½ teaspoon hot paprika, ½ teaspoon cumin powder, and 50 ml white wine vinegar in a tall container.
5. Use a hand blender to chop the mixture until it's evenly creamy.
6. While continuing to blend, slowly add the 200 ml olive oil a little at a time. Make sure each addition is fully incorporated before adding more. Blend until well combined.