Jack's Food Blog

This recipe is a little different to my usuals. Rather than a meal in itself, this curry-flavoured spicy chilli sauce is perfect for adding to any Mexican food, or as a dipping sauce if you can handle the heat! This makes enough to fill a small bottle.

You’ll need a pestle and mortar and a food processor to follow this recipe.

Base Ingredients:

• 5 scotch bonnet chillis
• 7 cloves of garlic
• A shallot or 1/2 a small onion

Spices

• A teaspoon of cumin seeds
• A teaspoon of coriander seeds
• A teaspoon of garam masala
• Half a teaspoon of smoked paprika
• A thumb-sized piece of fresh ginger

 

Ingredients to add during cooking

• 2 tablespoons of olive oil,
• Juice of a large lemon
• 2 tablespoons of tomato puree
• 1 1/2 teaspoons of salt
• 1 teaspoon of coarse black pepper

Method

First off, heat up all of the olive oil on a low heat, and then add the onions, chilli and garlic (chopped roughly) and mix constantly.
Leave this to cook on a low heat for around 15-20 minutes, then grind up all of the spices in a pestle and mortar, add them to the fresh ingredients and cook for 5 minutes.

Next, add the tomato puree, salt and pepper and cook the mix at the same heat for another 5 minutes.

Finally, add the lemon juice and liquidise within a blender. If it’s not liquid enough, a little more olive oil is your best bet, or  – if you have it – more lemon juice will also do the trick. Job done!

If you’re a fan of spicy food, you’ll probably also like my Peri Peri Chicken Recipe. Click here to see how to make it!