A yummy Yotam Ottolenghi reciope
250g green and red chillies, finely sliced and salted in one tablespoon salt. Refrigerate in a sealed container for three days, then blitz with cider vinegar (3 tbsp) and lemon juice (1 tbsp). In a sterilised jar, seal the paste with olive oil and keep in the fridge. Spoon over and into anything savoury to ramp up its flavour.
