* 100g g (4 oz) dried hot red Red chili peppers, ideally Bird's eye chili peppers
* 2 teaspoons sea salt
* 6 Garlic cloves, chopped
* 2 teaspoons freshly ground Cumin
* 1 teaspoon freshly ground black cumin seeds
* 2 teaspoons freshly ground caraway seeds (optional)
* 1 chopped, skinned and de-seeded red bell pepper
* 1 teaspoon smoked paprika
* 2 teaspoons red wine or sherry vinegar
* 2 teaspoons tomato puree
* Juice and zest from half a lemon or lime
* Half of one Salted lemon (optional)
* Olive oil to cover paste to assist preservation


===Method===
* As already stated, '''ensure the kitchen is well ventilated!'''
* In a small pan, cover the dried chillies with water, bring to the boil and simmer for 10 minutes
* Remove from the heat and let it rest for an hour
* Drain the chillies
* Place chillies in a food processor with the Garlic, tomato puree, vinegar, salt and spices
* Blend to a paste adding the lemon juice, little by little, until you have the desired consistency
* Place into a sterilised jar
* Add enough olive oil to cover the paste and prevent it from being exposed to air.
* Screw on lid tightly and refrigerate

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