Chunky chilli and pepper sauce

chunky-chilli-and-pepper-sauce-1

So it has been established that I’m a sucker for chilli, be it as a topping on a pizza, smothered over chicken or in a nice hot curry. This chunky chilli and pepper sauce is perfect to heat you up in winter and add some spice to any dish – but is particularly tasty on a rib-eye steak with some crispy fries. The sauce really is quite easy to prepare and will last for about 2 weeks in your fridge once you’ve opened the bottle.

chunky-chilli-and-pepper-sauce-2

chunky-chilli-and-pepper-sauce-3

Ingredients:

2 brinjals, halved

1 red pepper, halved and pitted

1 yellow pepper, halved and pitted

1 green pepper, halved and pitted

4 chillies, sliced

2 teaspoons garlic

2 fresh ginger cubes, about the size of your thumbnail

1 teaspoon cumin

1 teaspoon garam masala

1 teaspoon sugar

2 teaspoons vinegar

Handful of chopped fresh coriander leaves

Method:

1. Arrange the brinjals, peppers and chillies in a roasting pan. Add the ginger, garlic, cumin and garam masala with a splash of olive oil.

2. Roast the vegetable mixture for 2 hours at 160 degrees.

3. Peel the brinjals and peppers and mash it in a saucepan with the other roasted goodies.

4. Add the sugar and vinegar and bring to a boil.

5. Let the mixture cool. Add the chopped coriander leaves and bottle.

Advertisements

4 thoughts on “Chunky chilli and pepper sauce

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s