• 4 peeled garlic cloves
• 1 x 400g can chopped tomatoes drained
• 1 tablespoon smoked paprika
• 3 tablespoons our Habanero / Orange / Coffee
• 2 x fresh red chillis we used Seranno, but any will do
• 5-6 tablespoons olive oil
• salt & black pepper to taste

SPICE MIX

• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 2 teaspoons coriander seeds
• 2 teaspoons dried chilli flakes

• Toast all the spices over medium heat in a pan until fragrant. Grind in a pestle & mortar until fine and set aside.
• In the same pestle & mortar or for ease use a blender, combine all the remaining ingredients along with the spices then muddle well until you have have a vibrant red paste. Season to taste then transfer into sterilised jars, will keep in the fridge for up to a week