Smoky chilli sauce

Nutrition and extra info

Dairy-free

Egg-free

Gluten-free

Vegetarian

Vegan

kcal34

fat3g

saturates0g

carbs2g

sugars1g

fibre0g

protein1g

salt0.1g

Ingredients

Method

12 red chillies

chill-ee

Part of the capsicum family, chillies come in scores of varieties and colours (from green…

10 garlic cloves

1 tbsp olive oil, plus a drizzle extra

ol-iv oyl

Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

pinch of caster sugar

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.
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.