Julie Le Clerc’s version of this typically Moroccan/Tunisian chilli paste is inspired by her travels in Morocco. Capsicum and chilli are melded together with vinegar, olive oil, spices and bittersweet paprika. Add to mayonnaise, vinaigrettes, marinades, soups, stews and tagine. Stir through couscous, rice, pasta or lentil dishes. Use as a rub for meats before cooking. Made in small batches by Sabato in Auckland. 275ml.
