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.
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
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.