I have a chilli plant in the garden so I thought it would be a good idea to try making my own chilli sauce. I was initially aiming to do something similar to what you might get in a kebab shop but this version has been thickened up a bit and a few extra flavors added.
- 10 hot chillies (around birdseye or finger chilli strength)
- 2 tomatoes
- 1 red pepper
- fresh corriander
- 1 garlic clove
- Half an anchovy (oh yes!)
- Teaspoon of Cumin
How to make
- Dice Chillies, tomatoes and pepper into small cubes and add to a food processor. Blend until you have a slightly lumpy red sauce
- Add diced coriander and garlic clove to food processor and pulse a few times
- Add contents of food processor to a sauce pan at a medium heat.
- Add 50ml of vinigar and cook out for a couple of minutes
- Taste the sauce. If you prefer a tangy acidic sauce add further vinegar to taste.
- Add half an anchovy fillet that has been finely diced.
- Taste sauce and add further salt. The anchovy will add saltiness so this may not be required depending on the anchovy
- Add teaspoon of sugar and a teaspoon of cumin.
- Add teaspoon of corn flour into a small bowl and add a small amount of boiling water and fix to make a thick liquid
- Add corn flour mix to the chilli sauce and cook until the sauce has reduced and thickened.
- Add to container and serve on burgers and sausages at a BBQ