I have just spent a lovely afternoon with the fantastic staff at Weigh N Pay…Happily they are having lots of people who read this blog ask them for products I am highlighting on here, and what is even more terrific, is that although they are based in Western Australia, they will mail regionally, or even interstate as long as it doesn’t require special packaging…so knock yourself out, make a list, check it twice and just call them Santa over at Weigh N Pay. They gave me lots of pressies to be creating with, and a few Mexican smoked chillies will be showing up on here soon…I am excited…but in the meantime, this is something to be getting on with. (Oh and as a suggestion, spread a little on a cut avocado, top with cheese and grill until toasty…YUMMO!)
- 2 fat red chillies, whole
- 2 red capsicums, large, whole
- 2 cloves of garlic, unpeeled
- 4 - 5 tomatoes, whole
- 1 red onion, halved
- 2 tbsp Cobram Estate Extra Virgin Olive Oil EVOO BUY
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 2 tsp Pink Salt Flakes Pink salt flakes BUY
- 2 tbsp raw sugar
Preheat oven to a grill function (remember not all ovens are born equal!!) to around 250ºC if possible. Line a baking tray with paper and place the chiles, capsicum, garlic and tomatoes onto the tray. Roast until skins are charred and softened. Remove from the oven and cover whole tray with foil until food has cooled enough to handle.
Meanwhile, place remaining ingredients into Thermo bowl and chop 4 sec/speed 5. Scrape down sides of bowl and saute 5 min/Varoma/speed 2.
Peel skin all roasted veggies. Place all into Thermo bowl and blitz 10 sec/speed 10. Pour into sterlized jars and seal. Use as suggested or just as a spicy version of tomato sauce, on anything you may use tomato sauce on….or chilli sauce for that matter.