HOT HOT HOT!Steam is coming out of my ears - this is honestly the most satisfying brain hemorrhage inducing stuff I've tasted since Rama's extra hot tikka masala. Phhoooooooooooooooffff!!
You will need:
3 large red chilis n- roughly chopped
2 cloves garlic - peeled
Juice of 1 lemon
half hand full italian parsley
1 Tsp olive oil
1 tsp sea salt
1 packet (150g) tomato paste
Pulse all together in the blender. Preserve in jar in fridge for up to 2 weeks.
I had these with chicken breasts - marinate for 1/2 hours before grilling in medium-high heat. Serve with a cucumber type salad to edge off the heat.
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