Kebab Shop at Home Recipes Chilli Sauce No Cook
I have always wondered how they made the chilli sauce that you are offered when you order a kebab. After doing some research I found that this in some cases, it is the ultimate no cook sauce. It is so easy to pop into the blender and whizz together. I have added this Homemade Kebab Shop Chilli Sauce when serving my Chicken Adana and Quick Easy Tasty Middle Eastern Chicken recipe and it compliments the dishes beautifully.
I was thinking of students, as my daughter is off to university in September and this sauce could help recreate the kebab shop experience in halls really well. We used all the sauce last night, between four of us. However, if you are feeding just yourself, this sauce would keep in the fridge for a few days, if you can resist it.
Other uses for the sauce:
You could add the sauce to quesadillas
Top your tacos, using coriander as the spice instead of mint
Added to a simple toasted cheese sandwich, it add a wonderful mild kick
Kebab Shop Chilli Sauce
Preparation time
Cooking time
Total time
This is a quick to blend together, no cook chilli sauce, that can add a kick to your kebabs, BBQ or falafel.
Marissa: www.marissa.co
Recipe type: Sauce
Cuisine: Turkish
Servings: 4
Ingredients
- 250ml tomato passata or 1 tin chopped tomato
- 1 tablespoon tomato puree
- 1-2 small whole red chilli or according to taste
- 1 small onion +-30g - peeled and roughly chopped
- 1-2 cloves garlic
- 1 teaspoon dried mint
- 1 tablespoon white wine vinegar
- 1 pinch salt
Method
- Place all the ingredients into a blender and blend until smooth.
- If you prefer a chunky sauce pulse the sauce until the sauce is your preferred consistency.
Tips
Tips:
Cut a small piece of the chilli off and taste a little of the chilli you have bought before adding it to the sauce. This will help get the sauce to the heat you like.
Chilli's do vary in strength, I've used ½ -1 in most cases but sometimes your chilli can be super hot, so it is worth doing the taste test first.
Cut a small piece of the chilli off and taste a little of the chilli you have bought before adding it to the sauce. This will help get the sauce to the heat you like.
Chilli's do vary in strength, I've used ½ -1 in most cases but sometimes your chilli can be super hot, so it is worth doing the taste test first.
