well - the chilli sauce from that site is just magnificent !

I used more onion that you'd probably associate with "one small one", put in a couple of teaspoons of black pepper, and used jaggery instead of sugar (only because I had some to use up, and to be a bit of a tart  ) - oh, and I ignored the seive option, as the sauce from our local kebabbery is quite thick, with all manner of bits in it....


Chilli Sauce

12 large green chillies
1 Red bell pepper
1 Small onion
3 small fresh tomato's
3 Large cloves garlic
1 Tbl tomato puree
2 Tbl Olive oil
1 Tbl white wine vinegar
3 tsp Sugar
1 tsp Salt
440 ml hot water

method:

In a pot fry in olive oil, chopped onions, chillies, red pepper and roughly chopped garlic.

When softened add tomatoes and soften.

Now add white wine vinegar tomato puree, salt and sugar, reduce the vinegar for a minute or two then add the water.

Simmer till everything is soft about 20 minutes, then liquidize, I use a stick blender, but you can use a food processor or liquidizer, then work through a sieve with the back of a spoon, to give a nice smooth sauce.


now, my question is, that recipe makes quite a bit of sauce, and as it's too good to waste, how long d'you reckon it would last in the fridge, bottled ?

thanks in advance for any response (oh - and I hope it's ok to post an off-site recipe - apologies if that's not the case !)

almost exactly as above, it turns out to be - hmmmm - well, i'd call it "jalfreizi hot" - certainly not over the top, but perhaps a little spicier than your average kebab shop strength - i toned it down with a splash of lemon juice, as half way through it tasted as if it might be getting a bit out of hand (having used a dozen inch and a half finger chillies) - good stuff though, highly recommended

Hi everyone - found this forum looking for a garlic chicken recipe, and this 'un looks like a good start !

think i'll give it a go but with a jalfraizi base rather than the tikka, and maybe a bit more garlic 

i always make sure my curries have a bit of sweetness to them - usually by adding a bit of maple syrup to the meat as it is first given a quick fry in butter and garlic - any thoughts ?