- 12 red chillies
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- 10 garlic cloves
- 1 tbsp olive oil, plus a drizzle extra
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- pinch of caster sugar
Remove the stems from the chillies, then tip onto a sheet of foil with the garlic cloves, a drizzle of olive oil, caster sugar and some salt. Lift the sides of the foil up and scrunch to close.
Grill on the barbecue (or roast at 160C/140C fan/gas 3) for 30 mins until the garlic is soft. Tip into a large pestle and mortar or food processor with 1 tbsp olive oil, and crush or blitz to a chunky sauce. Will keep in the fridge for up to two days.