Hot Chilli Sauce

Beware! A little goes a very long way! Based on this recipe https://honest-food.net/homemade-chiltepin-hot-sauce/ I used the little hot chillies I'd grown from seed from last year's chillies. Not sure what variety they are, but they're hot. I strained the sauce through a sieve, although the original recipe did not call for that. I thought it wise to remove the seeds as it tasted really really hot already.

1/4 cup about 25g chillies, green ends cut off

2 big cloves garlic, roughly chopped

1/2 tsp salt

1/2 cup cider vinegar

1/4 cup water

1 tsp smoked paprika

2 tsp paprika

Blitz all the ingredients in a blender until smooth.

Strain through a fine sieve and bottle.

Keep in fridge.

Salmorejo

We had this in Andalucia. It's a kind of cold soup, thicker than a gazpacho, almost dip-like in consistency. I guess they need a way to use up all the ripe tomatoes. We also have a surfeit of tomatoes at the moment, and this is a delicious way of using some.

About 6 large very ripe tomatoes

1 small clove garlic, roughly chopped

1 cupful of stale white bread or baguette, no crusts (about 2 slices of a cob loaf)

1 tsp vinegar - the authentic recipes say sherry vinegar, I substitute balsamic as I didn't have sherry

salt to taste (about half a teaspoon)

1/4 cup extra virgin olive oil

1 hardboiled egg, chopped

slice serrano ham, chopped

1. Pour boiling water over the tomatoes, leave for a couple of minutes, then peel and put them in the blender with the garlic.
2. Blend until fairly smooth.
3. Add the vinegar and some salt, along with the torn up bread and leave to soak for a couple of minutes, then blend until smooth.
4. With the blender running, gradually trickle in the olive oil to emulsify.
5. Transfer to a bowl and chill.
6. Traditionally it's served with some chopped hardboiled egg and serrano ham scattered on the top, with slices of bread on the side.