Aljoli (Aioli Dip)


Aljoli dip by Sandra Hammett (My absolute favourite!)

Chop in processor one day old loaf of bread or sliced bread (crusts removed) till you have fine breadcrumbs;  add two tomatoes,1 cup olive oil, 8 cloves of garlic, 2 tbs chilli vinegar, 2 tbs balsamic vinegar, half a tin of kunserva (tomato puree), 6 sundried tomatoes, 2 salted tomatoes (optional), 2 pickled onions, 3 tbs capers, 1 small onion, fresh herbs (parsley, basil, mint, marjoram, seba’ rwejjaħ), 3 tbs sugar (or to taste), seasoning, chilli (to taste). Process till smooth and drizzle with more olive oil.

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