Dry fry large red chilies and peppers. I used about 12 large red chilies and two red peppers. Blacken them on the stove or a gas grill then put them into boiled water for about 30 mins. Then remove.
(This is your base for this sauce).
Cook all ingredients for about 12 mins in a frying pan at med heat. Add softened chilies at the end and then blend everything.
- Tomato paste 50 grams
- Chorizo finely chopped 50 grams
- Red onions half a cup
- Paprika one tbsp
- Sundried tomato half a cup
- Black pepper half a tbsp
- Lime 8 small limes
- Lemon juice half a cup
- Sugar half a cup
- Fresh coriander small bunch
- Ground cumin one tbsp
- Salt 2 tbsp
- Fresh Origanum small bunch
- Vinegar half a cup
- Olive Oil one quarter of a cup
Hot level is 3.5 out of 5
Store in jars and treat as fresh. This quantity will make about 5 jars.