Very Hot Chilli Pepper Paste

• 8 -10 hot red chili peppers (washed and dried, if they are very small use a few more)
• 4 sun-dried tomatoes (peeled if skin is thick and chopped)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 tablespoon balsamic vinegar
• olive oil

1. Heat olive oil in a frying pan and fry the peppers until they have browned all over. Be careful they spit!
2. Put them in a plastic bag to sweat for 5 minutes and then peel removing the seeds and add to a small blender or multi-chopper.
3. Chop semi-dried tomatoes and add to blender. Try to use plump semi- dried tomatoes in olive oil as they taste better.
4. Add garlic powder, onion powder, vinegar and a little olive oil.
5. Blend until mixture becomes a thick red paste.
6. Keep in a small glass jar in the fridge covered with a layer of olive oil to keep it from spoiling. It should last several weeks.

hot red chili peppers, tomatoes, garlic, onion powder, balsamic vinegar, olive oil

Taken from www.food.com/recipe/very-hot-chilli-pepper-paste-464120 (may not work)