Preheat your oven or overhead grill on it’s highest setting.

Place capsicum (peppers) and chilli in a baking tray and grill or roast, turning every now and then until blackened and charred all over.

Cover with foil and allow to cool.

Remove the skins and seeds from the capsicum (chilli) and do the same with the chilli. Leave some or all chilli seeds in if you like it hot!

Whizz capsicum & chilli flesh with the carraway seeds, paprika and vinegar.

Stir in 3-4 tablespoons olive oil. Taste. Season and add more oil if it’s too hot.