This is a great little sauce to keep in the fridge where it can last for a least 2 weeks as the oil content and the fact that it’s cooked seems to keep it from spoiling.
You can have it straight up as chilli sauce or mix it into marinades or mix with hummus or Greek yoghurt as a great dip.
6-7 large red chillis, washed and stems trimmed. Keep the seeds in for extra heat.
Couple of cloves of peeled raw garlic
1 teaspoon of grated ginger
1 teaspoon of turmeric powder
1 teaspoon of ground black pepper
1 teaspoon of cayenne pepper
1 teaspoon of paprika
The zest and juice of 1 lemon
1 teaspoon of salt
A liberal glug (at least 3 tablespoons of sunflower or rapeseed oil)
Place all the ingredients in a baking dish and roast for about 10-15mins at about 180-200c until the chilli are beginning to char but don’t let the garlic burn.
Decant the slightly cooled contents into the small bowl of a food processor or chopper. I use a Dualit hand blender with the chopping bowl attachment. Use a chopper rather than a blender as I quite like a slightly textured finish – if you want an smooth sauce, use the blender.
Store in a jar in the fridge and use with caution!