These days, if I'm making kebabs I'll usually make a quick chilli sauce to go with them as I've never found a really good shop bought version. This one is easy to do and can be cooking while you're making the kebabs from my other recipe.
Ingredients
4-6 fresh chillies - older ones in the veg rack can be used but beware, as they get older they get hotter!
1 small onion.
1 dessert spoon of olive oil.
250g of fresh tomatoes or 1 400g can chopped Italian tomatoes.
Method
Chop the chillies and onion finely, then fry them in a saucepan in the olive oil until the onion is softened. While that's cooking, chop the tomatoes into small pieces if using fresh. Once the onion and chilli is softened, add the tomatoes and cook on a low heat until the tomatoes become a sauce. If it's taking too long you can up the heat a little but be careful not to let it get too dry and don't let it burn. Serve it with kebabs or any other dish that you want some chilli heat with.
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