Jumbo Chilli Sauce

As Nigella says “This chilli sauce is big – big flavour, big kick, big reward”, making it is super easy and just as she says I cannot have enough of it. It is fantastic as a snack with corn chips, anywhere you would use a salsa or hot sauce, great on rare roast beef, fish, chicken or any protein for that matter. I have said the lime zest is optional as I don’t include it here but feel free if you like it. I simply taste and add more lime juice if it needs more acid. It will last 1 week in a covered container in the fridge. If you don’t own a food processor the sauce can be made in a bowl with a stick blender. Here it is with all the fixings for nachos, which we have renamed Nachos Sundays!

Ingredients

• 200gm drained weight roasted peppers
• 3 red chillies
• 1 small clove garlic, peeled
• Zest 1 lime (optional)
• 1 x 15ml tbsp lime juice (plus more to taste)
• 80gm bunch coriander
• 2 tsp sea salt flakes (or 1 – 1 1/2 tsp pouring salt)
• 125ml flavourless oil

Directions

Cut the stalks off the chillies and remove the membrane and seeds if you don’t like it too hot. I remove the seeds from 2 and leave the seeds in one of them.

Cut off the stalks of the coriander. No need to be exact here.

Add the chilli into the bowl of a food processor along with the drained peppers, garlic and coriander stalks.

Process until the ingredients are paste like.

Add the coriander leaves and salt and process until until smooth.

Pour the oil down the funnel of the processor as the motor is running.

Pour into a large jar. Taste for seasoning adding more salt and lime if required.

Let the sauce sit for half and hour before serving. Don’t panic about the chilli if you think it is too hot as the flavours will mellow and meld together as the sauce sits. Enjoy. Sheryl x