Originally a spicy Italian salami paste used in sauces, dressings, salads, pasta, and more, this umami-filled vegetarian/vegan version is absolutely brilliant with watermelon and feta cheese as a salad, or in a tomato sauce with fresh pasta to add an extra kick of spice and flavour.
Ingredients
45 grams of sundried tomatoes (not in oil)
1 clove of garlic
1 tsp smoked paprika
2 heaped tsp miso paste
1 tsp fennel seeds
1/2 hungarian wax chilli, or two birdseye chillis, or chilli to taste
1 tbsp red wine vinegar
1 tbsp neutral oil like sunflower oil
Method
- Soak the dried sundried tomatoes in 1/4 cup boiling hot water for about 30 minutes.
- Cut up the chilli and garlic into fine slices, and then put into a blender or small food processor, along with the other ingredients including the tomatoes and the water.
- Mix together until you get a smooth paste.
- Store in the fridge until you need to use it!
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