Pre-heat the oven to 240°C. Deseed the bird's eye chilli and soak in water for 30 minutes. Put the fresh red peppers, tomatoes, garlic and almonds in the oven. Watch them Watch them carefully and remove as soon as id done - the almonds when lightly browned, the tomatoes and garlic when soft and the peppers when brown and soft - the peppers take the longest at 30 minutes.

Peel the peppers, tomatoes and garlic - The easiest way to peel the peppers is to place in a bag while hot for a few minutes and the skin will separate from the flesh. Put the nuts and garlic in a food processor and chop finely.

Now add the bird's eye chilli and roasted red pepper and tomatoes, then blend well. Gradually beat in the vinegar and oil and season with sea salt and black pepper (alternatively use Steenbergs Organic Perfect Salt rather than salt and pepper).