28 January 2009
To serve over griddled prawns (or veggies)
10 - 20 red chillies
2 fat garlic cloves
4 tablsp white wine vinegar
1/2 teasp paprika
glass e.v. olive oil
Remove the stalks & split the chillies lengthwise. Scrape out the seeds and collect them in a small cup. Pour the white wine vinegar over the seeds, cover with cling film and marinate for 24 hours (a few hours is fine if you are pushed for time)
The next day finely chop the chillies & garlic into a pulp. Drain the vinegar & discard the seeds.
Add vinegar to pulp, season with s & p and add the paprika. Add the olive oil, put in a jar & shake.
Leave to infuse for a few hours
Keeps for 3 or 4 days in the fridge (much longer without the garlic)