Chop the chillies coarsely, retaining the seeds.
Slice the capsicums thinly.
In a mortar, combine the chillies with the seeds, garlic, cumin, coriander and salt to taste.
Pound to a smooth paste, adding a little olive oil.
Add the chopped capsicum and pound well until amalgamated into the mixture.
Add a little olive oil to give smoothness to the sauce.
Spoon into sterilised jars and cover with a layer of olive oil.
Seal the jars and refrigerate.
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