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Ingredients Roasting: 2 red peppers sliced into large pieces 2 red onions peeled and chopped into large chunks 2 tbsp neutral oil (I use avocado or rapeseed) 1 tsp paprika 1 tsp smoked paprika 2 tsp cayenne pepper 1 tsp salt 4 cloves garlic peeled 2 red serrano chillies deseeded and sliced in half To add when blending 10 dried African birds eye chillies tsp white pepper zest and juice of 1 lemon tsp dried rosemary 90 ml (1/3 cup + 2 tsp) neutral oil (I use avocado or rapeseed) 4 tbsp red wine vinegar Instructions Preheat the oven to 180C/350F (fan)

I need it in a layered file to cut out in pieces to fit inside an 8x10 frame

"The Evolution of Japanese Tailoring"

You can substitute with half and half for a slightly thinner sauce

Photo: Alexa Ferreyra 9