Chilli, garlic and cumin paste

Soak the dried chillies in a bowl of water overnight, weighing them down with a plate so that they are totally submerged.
Put on a pair of gloves and, using the sharp pair of scissors, snip
off the stalks, slit the chillies length ways and scrape out most of the
seeds. It doesn’t matter if you leave a few behind. Put them into the
goblet of a blender fitted with a metal blade.
Peel the garlic and add the whole cloves to the blender. Scrape the
pulpy flesh away from the quarters preserved lemon, chop roughly, and
add to the mixture, along with a good pinch of salt.
Half-cover the ingredients with olive oil, cover the blender and
blitz to a fine paste.
If the blades clog, add more oil. Tip into a
glass or plastic jar, cover with a little more olive oil and seal
tightly.
Makes on jar.

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