Helen's Non-Lethal Chili Sauce
Recipe Supplied By: Helen Porter
The best recipe for Chili (or chilli) sauce is a matter of much debate among fans - some like it hot,
some like it extra hot, and some like it hot enough to remove the enamel from your teeth!
The bottom line is, most people need a chili sauce strong enough to accentuate the taste of whatever
they are eating (typically meat cuts, kebabs and so on) but NOT so hot that it can be life-threatening.
This is why I am happy to share with you, my own favorite chili sauce recipe, which was generously
donated to me by Andy, a Turkish chef of amazing abilities. Chili sauce recipes are usually
guarded jealously till death, so once again, thanks Andy for sharing! This one may make you sweat
a little, but will enhance the meaty flavor of whatever you eat, while doing no permanent damage!
Makes enough for 8 portions:
1 stick of celery
1 red onion
2 jalapeno Peppers for mild, 5 for hot (not recommended!)
1 clove garlic
4 tablespoons of tomato puree
4 tablespoons of tinned chopped tomatoes (skin off); drain the juices
flat leaf parsley - a small handful
Juice from ½ fresh lemon
salt and pepper
You need to put the celery, shallots, red onion and the Jalapeno peppers in a food processor and blend
until it becomes a fine paste. Put this mixture, tomato puree and chopped tomatoes in a saucepan and
put on a low heat. A few minutes into cooking add the fresh lemon juice, a few splashes of Tabasco sauce
and the crushed garlic clove. Leave on a low heat for 15 minutes, then add the chopped leaf parsley and
a drizzle (3 tablespoons) of olive oil, few grinds of salt and pepper. Leave for at least 4 hours in a fridge before
Chili sauce is best served chilled. Serve alongside grilled chicken, Lamb Koftee or Other Grilled meats. Pita
bread for a side and rice and salad (tomato, cucumber and lettuce) to accompany the meats.
About the author:
Famous chef to the stars Helen Porter, cooks it up only for www.helensrecipes.com
the free recipes site for cooks with limited time!