helen\'s Non-Lethal Chili Sauce
Author: Helen Porter
The best recipe for Chili (or chilli) sauce is a matter of much debate among fans - some like it hot, some like it extra hot, and some like it hot enough to remove the enamel from your teeth! The bottom line is, most people need a chili sauce strong enough to accentuate the taste of whatever they are eating (typically meat cuts, kebabs and so on) but NOT so hot that it can be life-threatening.
This is why I am happy to share with you, my own favorite chili sauce recipe, which was generously donated to me by Andy, a Turkish chef of amazing abilities. Chili sauce recipes are usually guarded jealously till death, so once again, thanks Andy for sharing! This one may make you sweat a little, but will enhance the meaty flavor of whatever you eat, while doing no permanent damage!
Makes enough for 8 portions:
1 stick of celery
2 shallots
1 red onion
2 jalapeno Peppers for mild, 5 for hot (not recommended!)
1 clove garlic
4 tablespoons of tomato puree
4 tablespoons of tinned chopped tomatoes (skin off) drain the juices
flat leaf parsley - a small handful
1/2 fresh lemon
tabasco sauce
olive oil
salt and pepper
You need to put the celery, shallots, red onion and the Japapeno peppers in a food processor and blend until it becomes a fine paste. Put this mixture, tomato puree and chopped tomatoes in a saucepan and put on a low heat. A few minutes into cooking put 1/2 the fresh lemon juice, a few splashes of tabasco sauce and the crushed garlic clove. Leave on a low heat for 15 minutes, then add the chopped leaf parsley and a drizzle (3 tablespoons) of olive oil, few grinds of salt and pepper. Leave for at least 4 hours in a fridge before serving.
Chili sauce is best served chilled. Serve alongside grilled chicken, Lamb Koftee or Other Grilled meats. Pitta bread for a side and rice and salad (tomato, cucumber and lettuce) to accompany the meats.