Instructions: De-stalk, slit and de-seed thet chillies and peppers, de-seed the tomatoes.

Put everything, except vinegar, in foodprocessor or blender and blend it till it has a very fine texture. Add just enough vinegar to ensure it turns into a stiffish paste. Or, if you want do it the old fashioned way and use a pestle and mortar...

Middle Eastern Recipes by Pat Chapman). I havent tried this out yet, but I might just make it tonight, I like the sound of it....:)

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