Chilli sauce
I absolutely love food with a bit of heat, have done since I can remember. I’m not your standard McDonald’s breakfast kind of girl, I tend to crave a spicy curry when I’m hungover!
When we first got together JB ate zero spice… by process of gentle coaxing and downright forcing the issue I’ve now got him to a stage where I believe he could comfortably do a medium heat at Nando’s!
If you follow me over on Instagram you’ll know that JB has been told to lay off the spice with his acid reflux. I am GENUINELY gutted! Down goes our consumption of pepper and chilli for the foreseeable although I think he is secretly pleased that he has an excuse to veto the heat.
I use a blend of chilli’s for this, alternating between fruity and hot. You can add as much or as little as you want, I tend to go for around 2 tbsp of dried chilli as standard though.
This chilli sauce is my answer to both our problems. All our food is now cooked with zero heat but I bring this pot out at every meal so I can get my hit!
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INGREDIENTS – makes roughly 200g, it’s concentrated so a little goes a long way
4 tbsp oil
2 tbsp dried chilli
2 cloves of garlic
2 tbsp of tomato purée
1 vegetable stock cube
150ml water to
METHOD
1. Finely dice the onion and then put all ingredients into a cold pan along with a crumbled in stock cube
(I use a cold pan so the oil is infused with all the flavours of the sauce from the beginning)
2. Put the pan on a low heat and cook until the stock cube has dissolved. Stir whilst cooking then reduce the sauce until you get the split of oil and sauce again
Enjoy : ) x
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