1. Cover chillies with hot water and let stand for 15 minutes until soft. 2. Place chillies and remaining ingredients in a blender and puree until smooth using water that the chillies soaked in to thin it. 3. The sauce should have the consistency of thick paste. If you place the paste in a jar and cover with a thin film of olive oil it will keep for at least a couple of months in the refrigerator. 4. Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-kammon-hoot. 5. Copyright © celtnet. ---------------------------------------------------------------------------
Nutrition
Ingredients
