Smoky chilli sauce
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Smoky chilli sauce

By Tom Kerridge

Make this smoky chilli sauce to go with homemade doner kebabs, burgers or hotdogs. Packed with garlic and spicy heat, it promises to add punch to your dishes

  • Prep:10 mins
    Cook:30 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 34
  • fat 3g
  • saturates 0g
  • carbs 2g
  • sugars 1g
  • fibre 0g
  • protein 1g
  • salt 0.1g

Ingredients

  • 12 red chillies
  • 10 garlic cloves
  • 1 tbsp olive oil, plus a drizzle extra
  • pinch of caster sugar

Method

  1. Remove the stems from the chillies, then tip onto a sheet of foil with the garlic cloves, a drizzle of olive oil, caster sugar and some salt. Lift the sides of the foil up and scrunch to close. 

  2. Grill on the barbecue (or roast at 160C/140C fan/gas 3) for 30 mins until the garlic is soft. Tip into a large pestle and mortar or food processor with 1 tbsp olive oil, and crush or blitz to a chunky sauce. Will keep in the fridge for up to two days.

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