Instructions: Quarter and de seed the peppers.

Grill under a thoroughly pre heated grill (or on the barbecue) skin close to the heat until blackened and blistered all over.

Pop the six chillies under the grill at the same time and grill them too until blackened and blistered turning frequently.

Drop peppers and chillies into a plastic bag knot loosely and leave until cool enough to handle. Strip off the skins and deseed.

Dice peppers finely and chillies very finely then mix with all remaining ingredients.

Cover leave for half an hour then taste and adjust seasoning.

Note. Be sure to use chillies with thick flesh the fresno or jalpeno type.

Nice with fried haloumi or meaty fish such as tuna or with steak.

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.