Serves 4-6

  • 1 onion
  • 3 large red peppers, as dark red as you can get
  • 3 ripe tomatoes
  • Salt and freshly ground black pepper
  • 2 teaspoons smoked paprika (the sweet, not the hot)
  • 2 tablespoons olive oil
  • 2 cloves of garlic

Peel and chop the onion and garlic, fry in the oil. Singe it a bit to improve the flavour.

Remove the core from the peppers and chop them up roughly. Chop up the tomatoes. Place the peppers in the pan with the onion and garlic and keep frying. Add the tomatoes and seasoning, lower the heat and put a lid on it.

Cook slowly until the peppers are really soft. Remove the lid and turn up the heat. Cook rapidly to reduce the liquid to nearly nil. Add the paprika and whiz in a food processor to a puree.

Sieve the mixture and allow to cool. Serve with flatbreads and crisp lettuce for dipping.