Chilli Sauce
This fiery condiment blends sun-ripened red chillies, charred peppers, tomato paste, and crushed garlic into a glossy, textured dip. Simmered with extra virgin olive oil and fragrant spices, its robust sweetness gives way to a vibrant heat that instantly elevates grilled kebabs and warm flatbreads, especially when finished with a scattering of freshly chopped coriander.
Cuisines
Cooking Instructions
Cooking: 8 minutes
Notes:
Fresh lemon juice can be substituted for white vinegar to provide the necessary tangy acidity.
Adjust the quantity or variety of red chillies to easily tailor the overall heat level to your liking.
Allowing the sauce to cool completely before blending produces a silkier texture and allows the spicy flavours to marry.
Sauté Onions and Garlic
Heat the olive oil in a pan over medium heat. Add the coarsely chopped onion and cook for 3 to 4 minutes until softened. Stir in the chopped garlic and sauté for another 2 minutes until fragrant.
Cook Spices and Chillies
Stir in the tomato puree, salt, sugar, white vinegar, and chopped fresh red chillies. Turn the heat up slightly and cook for 2 minutes, stirring constantly to cook out the spices and soften the chillies.
Add Tomatoes and Cool
Pour in the tin of chopped tomatoes and stir thoroughly to combine. Turn off the heat immediately and allow the mixture to cool to room temperature.
Blend and Serve
Transfer the cooled sauce into a blender or food processor. Blend on high speed until completely smooth, adjust seasoning if desired, and serve drizzled over kebabs or flatbreads.
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Ingredients
| Olive Oil | 2 tbsp |
| Onion | 1 |
| Garlic | 2 cloves |
| Fresh Red Chillies | 3 |
| Tomato Puree | 1 tbsp |
| Salt | ¾ tsp |
| Sugar | ½ tsp |
| White Vinegar | 2 tsp |
| Chopped Tomatoes | 400g |
