- 200 g fresh, long red chilli peppers
- 500 g round tomatoes
- ½ bunch fresh mint
- ½ bunch coriander
- 3 cloves garlic
- 1 teaspoon caraway seeds
- 2 teaspoons cumin seeds
- 1 teaspoon red wine vinegar
- 4 teaspoons olive oil
- Fine salt
Peel the tomatoes, cut them into 4, remove the seeds and cut them up roughly.
Dry roast the cumin and caraway seeds for a few minutes in a frying pan.
Cut the chili peppers into halves and discard the seeds.
Using your power mixer, blend the cumin and caraway seeds with the peppers, then add the fresh herbs, garlic, vinegar and oil. Season with salt.
Add them to the tomato purée.
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