100g |
fresh red chillies, stems removed, halved lengthways and seeds removed, (wear rubber gloves if you like) |
6 |
jarred piquillo peppers |
1 teaspoon |
cumin, toasted and ground |
1 teaspoon |
paprika |
1 teaspoon |
coriander, toasted and ground |
1 teaspoon |
caraway, toasted and ground, (optional) |
2 |
garlic cloves, peeled |
2 teaspoons |
tomato puree, or use equivalent amount of sun-dried tomatoes |
2 teaspoons |
red wine vinegar, or more to taste |
1 teaspoon |
salt |
4 tablespoons |
extra virgin olive oil |