|15.00 ml||vegetable oil|
|1.00||red pepper — large, finely chopped|
|3.00||red chilli — deseeded|
|2.00||garlic — cloves, crushed|
|15.00 ml||coriander — ground|
|15.00 ml||cumin — ground|
|15.00 ml||caraway seeds — ground|
|30.00 ml||tomato purée|
|0.00||salt and freshly ground black pepper — to taste|
Heat a heavy-based frying pan.
Add all the ingredients except the seasoning and cook over a medium heat for about 5 minutes.
Add 1 cup water and bring to the boil.
Reduce the heat and simmer gently for another 10 minutes or until the peppers have softened.
Purée in a blender.
Season and leave to cool.
This will keep in the fridge for 10 days or in the freezer for a month.