• 15 red birdseye chillies

• 100 ml olive oil

• 100 ml red wine vinegar

• 4 cloves of garlic, roughly chopped

• 2 tsp smoked paprika

• 3 fresh bay leaves, roughly chopped

"Preheat the oven to 180ᵒ C. Roast the chillies on a baking tray for about 10-12 minutes until soft and black. Leave the chillies to cool, cut off the stalks and roughly chop. Roughly chop the garlic and bay leaves. Mix the olive oil and red wine vinegar and pour into a pan. Add the garlic, bay leaf and chillies and simmer for about 3 minutes. Allow to cool and blend into a paste. Store at room temperature in a sealed container for 2 days."