Smoky chilli sauce

Nutrition and extra info

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegetarian
  • Vegan
  • Nutrition: Per serving

  • kcal34
  • fat3g
  • saturates0g
  • carbs2g
  • sugars1g
  • fibre0g
  • protein1g
  • salt0.1g
  • Ingredients
  • Method
  • Ingredients

  • 12 red chillies

    Chilli

    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

    Olive oil

    ol-iv oyl

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

  • 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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