Trim the chilies and slice them in half lengthways. Peel the garlic cloves.

Scrape out the seeds from the chilies and chop them into smaller pieces. Roughly chop the garlic.

Heat the olive oil in a pan and fry the chili and garlic over moderate heat until slightly softened.

Add the paprika and mix well to combine, frying for a minute or two.

Deglaze the pan with the white wine vinegar and allow to cook out completely. Add the hot water and cook for 30 minutes on a gentle simmer.

Carefully use a stick blender to blend the mixture to a smooth puree. If it is too thick, add a little hot water. If it is still too ‘watery’, place the mixture back onto the heat to reduce and thicken until you are happy with the consistency.

Season with salt and freshly ground black pepper and store covered in the fridge.