Very Hot Chilli Pepper Paste - cooking recipe

Ingredients

8 -10 hot red chili peppers (washed and dried, if they are very small use a few more)
4 sun-dried tomatoes (peeled if skin is thick and chopped)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 tablespoon balsamic vinegar
olive oil

Preparation

Heat olive oil in a frying pan and fry the peppers until they have browned all over. Be careful they spit!
Put them in a plastic bag to sweat for 5 minutes and then peel removing the seeds and add to a small blender or multi-chopper.
Chop semi-dried tomatoes and add to blender. Try to use plump semi- dried tomatoes in olive oil as they taste better.
Add garlic powder, onion powder, vinegar and a little olive oil.
Blend until mixture becomes a thick red paste.
Keep in a small glass jar in the fridge covered with a layer of olive oil to keep it from spoiling. It should last several weeks.