How to make the chilli sauce

• Roast the sweet peppers in the oven or in a flame until black and blistering. Let them cool and peel them thereafter
• Place the tomatoes in very hot water for a minute and then coll off with cold water. Peel them fist and then cut them in parts
• Clean the garlic cloves and slice them fine
• Cut the cayenne peppers in rings. Leave the seeds for best spicy effect.
• Roast the spices, and grind them in the mortar and pestle after they have cooled down
• Cut up the preserved lemon in fine parts
• Then heat the oil in a sauce pan and add the sweet peppers, the cayenne peppers and the garlic. Fry for a few minutes
• Then add the preserved lemon, the tomatoes and all the ground spices and simmer for another 15 minutes.
• Store the sauce in a jar in the refrigerator or freeze portions to keep longer