Food
Out of context: Reply #1564
- Started
- Last post
- 1,564 Responses
- Continuity3
I'm making homemade döner kebab tomorrow, and I realised that none of the red chilli sauces I was seeing in shops looked great. Nor did any of the recipes I saw online.
So, yeah, I invented my own.
I could eat it all with a spoon.
Ingredients:
3–4 relatively long red chillis, de-seeded (or not. You do you), roughly chopped
1/4 red bell pepper, roughly chopped
1/4 small onion, thinly sliced
Half a garlic clove, minced
1 tbsp olive oil
1/4 tsp pul biber, minimum ( I went more towards half a teaspoon)
1 tbsp tomato concentrate
1/2 tbsp lemon juice, minimum (I went a fair bit more)
A small pinch of MSG
Salt, to tasteMethod:
1. Heat the olive oil in a small sauce pan over very low heat, add the onions and garlic, and sweat until soft, and taking on a tiny bit of colour.
2. Add the tomato concentrate, raise the heat to the lower end of medium and cook out, stirring, until it caramelises. Add a tbsp or so of water to deglaze, and stir.
3. Put the contents of the sauce pan in the jar of an immersion blender, along with all of the other ingredients.
4. Blend until it will blend no more. You want purée.
5. Taste and adjust your seasonings.
6. You're done.