Red Pepper Chilli Sauce

Finally, for this week, a really simple sauce or dip to liven up your leftover turkey. This is a middle eastern inspired chilli sauce, and can be used like a home-made harissa. Stir it in to chicken gravy, drizzle it over kebabs, spoon it into wraps, dollop it on your burgers. The possibilities are endless.

Red Pepper Chilli Sauce

2 Romero or any red peppers

1 fresh red chilli

2 red onions

3 cloves garlic, peeled

2 tsp. ground cumin

Sea salt and freshly ground black pepper

Olive oil

Lemon juice

Chilli flakes

Preheat the oven to 200⁰C. Cut the peppers and chilli in half and remove the seeds and stalks. Add the peeled and quartered onions and the garlic. Sprinkle with cumin and salt and pepper and drizzle with lots of olive oil. Cover with tinfoil and put in the oven for 20 minutes. After 20 minutes remove the foil, stir well and return to the oven to roast for a further 20 minutes. Remove from the oven and tip into a bowl. Using a hand-blender (or liquidizer) whizz up until a thick puree. Add more olive oil, salt and lemon juice to taste. It should be quite spicy. Add a pinch of chilli flakes if not hot enough


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