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1 roasted red pepper, seeds removed and roughly chopped

1 (14 ounce) can tomato puree,

3 cups cold water

1 1/2 tablespoons ground cumin

1 1/2 teaspoons kosher salt

3/4 teaspoon ground black pepper

2 dried red chilies (soaked in boiling water until soft, seeds removed – or kept in for more spice)

½ tablespoon sweet paprika

½ tablespoon smoked paprika

1/4 cup brown sugar

1/4 cup champagne vinegar

15 garlic cloves, coarsely chopped

6 tablespoons coarsely chopped flat-leaf parsley

6 tablespoons coarsely chopped cilantro

6 tablespoons extra virgin olive oil

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