This goes well with so many things; on toast, with fish, as a pasta sauce and pretty much with anything else.
½ cup walnut halves
2 sweet red peppers
1 bug bunch fresh coriander
3-4 cloves garlic
2 birds eye chillies, fresh or dried, left whole but with stalks removed
Salt & pepper
Heat the oven to 180-200c. Rub the red peppers in olive oil and put in the oven for about 30 to 40 minutes, turning occasionally to bake them evenly until they look soft and a bit wrinkly. Take them out and let them cool until you can handle them. Remove the skin and seeds carefully from the red peppers then put the flesh and the remaining ingredients (except the salt & pepper which you can add at the end) in the blender and blend until you have quite a thick paste.