4 cloves garlic
4 large white onions, sliced
4 teaspoons kosher salt (fine, uniodised sea salt)
500g jalapeños, sliced
400g roasted sweet peppers
10 dried chillies
3 tablespoons Aleppo chilli flakes
1 tablespoon cayenne
10 bird’s eye chillies
4 tablespoons smoked paprika
4 cups white vinegar
1 cup sherry vinegar
1 cup cabernet sauvignon vinegar
2 tablespoons fish sauce
2 tablespoons chilli flakes
3 roasted pears or apples

This recipe makes more than you need but it is an excellent condiment to have around and it’s a great way to preserve summer peppers and chillies. It keeps for ages in the fridge.

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1.Sweat the garlic, onions, salt, jalapeños and roasted peppers in a little oil.
2.Grind all the chillies and dried powders, then add to the onion mix.
3.Add the remaining ingredients except the pears.
4.Bring to the boil for 2 minutes, then stir, and purée until perfectly smooth.
5.Add the pears and blend again until completely smooth, then strain.

Recipes & food styling Matt Lambert / Photography Josh Griggs

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