Here's a quick and easy chilli sauce recipe, perfect for splashing on kebabs. I had it with marinated chicken & veggies in a pitta bread and it was great. Fruity and refreshing but spicy, this should take you about 10 minutes. Try sticking it in a burger to give it a real kick.
I took a tin of tomatoes, a large white onion (sliced), 4 cloves of garlic, a splash of white wine vinegar, a big blob of ketchup, a couple of teaspoons of mint sauce and a handful of red chillis. It went into the blender until really fine, then into the fridge where it should save for a couple of days.
Told you it was quick and easy!
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| Chilli sauce! Behold it's ethereal glow! |
I reckon that if you were to replace the mint sauce with horseradish, this would also work perfectly with seafood such as prawns.
Nice. Mint sauce as in what you would have with Lamb? Or the white stuff like you get with poppadoms in Indian Restaurant? :-)
ReplyDeleteThe stuff you have with lamb, which has vinegar in it. Not mint "jelly", and certainly not the "white stuff", which is Raita, and contains yoghurt.
ReplyDeleteYou've reminded me, I havent made my mint sauce in a while. Nom nom nom.
I've followed this recipe three times now and we love it. I make my own nan bread to make chicken kebabs and smother them in this chilli sauce. Yum yum
ReplyDeleteDo you mean just mint chopped up and vinegar? Just a tip here for garlic lovers, did you know that in Lidl you can buy baskets of small bulbs of garlic (I guess you use a lot) that need only the outside skin removed as there are no skins around the cloves!!
ReplyDeleteNot any more unfortunately. They stopped doing those some time ago which is a real shame.
DeleteAt last someone who appreciated the benefit of those little one clove Tibetan Garlic bulbs , I asked all the main players about it and not one of them had heard about the stuff from 8rose to asada and then Lidl stop doing it , as you say a real shame
DeleteGoing to try this at the weekend! Sounds scrummy!!
ReplyDeleteThis is a great recipe. I've made a few batches, and they've kept in the fridge for a week or two, no problems, especially with the vinegar content.
ReplyDeleteAgreed this is a great recipe
ReplyDeleteI tasted then seasoned with a little salt and added some tomato puree and then a tad of Sainsbury's Chilli Paste
Doesn't seem that hot at first, but like any good chilli sauce it should creep up on you - AND IT DOES !!!! :)
Add a dark chocolate peice or two and simmer on a low heat for an hour. The tranformation and taste is unbelievable.
ReplyDeleteJust like I used to have at University 30 years ago! Thanks.
ReplyDeleteYeah...sure you did. Liar
DeleteI don't have mint sauce can I use substitute
ReplyDeleteYou can freeze this by putting it into ice cube true or mini muffin tins it will larst for months
ReplyDeleteHave made this to serve with home made felafel tonight
ReplyDeleteI am going to make this with homemade donner meat. I prefer the pink sauce but the other half prefers this one. Do you keep the seeds in when you blitz it?
ReplyDeleteI want to try this but the measurements are very vague, I dont wanna mess it up and end up with something only fit for the bin, how much is a "splash of white wine vinegar" a tablespoon? 2 tablespoons? 3? How much is "a big blob of tomato ketchup" lol
ReplyDeleteThanks very much for this. Apart from the paler colour, it tastes great and compliments my lamb kebabs every bit as well as the shop stuff. Thanks again!
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