With a Dad from Pakistan I grew up eating chilli. The hotter the better.
Fast track today and I still love the stuff but struggle to find a clean chilli sauce that isn’t stuffed with MSG and salt. So, I created my own and you can too.
I used Scotch Bonnet Chilli which tend to be very hot. If you would prefer a milder chilli sauce, have a look round your local farmers market and see what you can find. There are so many different chilis, one for everyone, no matter how mild or hot you like it.
- 8 -10 Fresh Chillis
- 2tbs ACV or to taste
- 1 bunch of fresh coriander
- 1 cube of ginger
- 1 fresh tomato
- Pinch of salt
- 2 tbsp Water
Place all the ingredients in a blender and blitz for several seconds until you get desired texture and taste.
Keep in fridge for upto 5 days.
This can be used as an excellent table sauce or to added to curries to spice them up.