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(4 ratings)

Prep: 25 mins Cook: 10 mins

More effort

Makes 450g/1lb
John Torode's thick chilli paste is wonderful added to Moroccan dishes or served as a condiment - it makes a great gift too!

Nutrition and extra info

  • Freezable

Nutrition: per tbsp

  • kcal22
  • fat2g
  • saturates0g
  • carbs1g
  • sugars1g
  • fibre0g
  • protein1g
  • salt0.2g
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  • 5 tbsp each coriander, cumin and fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 22 garlic clove
  • 1 red onion, roughly chopped
  • 20 red chilli, deseeded and roughly chopped
  • 1 large red pepper, roughly chopped
  • 100ml olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  1. Roast the coriander, cumin and fennel seeds in a dry pan for a couple of minutes until fragrant. Tip spice mix into a blender and grind to a fine powder, then transfer to a bowl. Add the garlic, onion, chillies, red pepper and olive oil to the blender and blitz to a paste.

  2. Tip paste into a shallow pan and cook for 15 mins until it reaches a jammy consistency, stirring constantly towards the end. Stir in the spices and 2 tsp salt, then remove from heat. Will keep in the fridge for up to 1 week or in the freezer for 2 months

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Comments (3)

Russelld38's picture

This recipe is incorrect, it should read teaspoons, please do not make that mistake the result is inedible!

johndeturl's picture

Have yey to make it

conradwz's picture

Absolutely spectacular!!! Fiery hot, just as it should be.

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