Introduction :

Tasty, tangy, a pretty colour and absolutely delicious! Use the best quality Feta cheese that you can find. I like Dodoni best and I have it on good authority that so do the Greeks! There are some cheap versions out there which should be avoided as they are tasteless leathery.

If I only need a little red chilli, I use Very Lazy Chilli from a jar which is excellent. Be careful though as it includes the seeds which are very hot so just a little amount on the point of a knife is all you need.

Serve this chilled with warm pitta bread, as a dip or as an accompaniment to grilled, griddled or barbequed chicken.

Method :

1. Drain the peppers and process with the Feta cheese, garlic and a little red chilli to taste.
2. Add some olive oil, 2 – 3 tablespoons, until you have a fairly thick, creamy consistency bearing in mind that the puree will harden up a little in the fridge. Check the seasoning and serve chilled.

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