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