Prep time: 5 minutes (plus marination time)
Cook time: 40 minutes
100g smoking wood chips
125g red capsicums
125g bird’s eye chillies
2 sprigs of SpinneysFOOD Fresh Rosemary tbsp
2 tbsp SpinneysFOOD Coarse Sea Salt
4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil
125ml white grape vinegar
1 Soak the wood chips in water for at least 30 minutes. Drain well.
2 Deseed the capsicums and cut into large chunks. Remove the stalks from the chillies.
3 To smoke the chillies, you’ll need a pot with a tight-fitting lid (or roasting dish and piece of foil) and a cooling rack that fits inside. Line the base of the pot with a piece of foil. Scatter the soaked wood chips at the bottom, place the rack on top and arrange the chillies and capsicums on top. Place the pot over a high heat and wait for the chips to start smoking. Place the lid on top, turn down the heat and allow to smoke for 20-30 minutes. The chillies should be blackened and soft.
4 Place the chillies and capsicums in a large food processor. Remove the leaves from the rosemary sprigs and add them to the chillies along with the sea salt. Blitz to combine. While the processor is running, pour in the olive oil. Once the mixture is finely chopped, spoon it into a large pot and pour over the vinegar.
5 Simmer the sauce over a very low heat for 10-15 minutes then allow to cool. Pour the sauce into sterilized jars and refrigerate after opening.
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