This chilli sauce is bright, full of flavour and brings any dishes to life.
Spoon it over fresh bhajes, with your omelettes, grilled meats and salads. It’s a fresh, vibrant and spicy sauce that will sit in your fridge for a week
Three chillies have been recommended and I tend to use fresh red ones, slightly sweeter and not so hot, you may add a couple more if you prefer a spicier version.
For those daring chilli lovers, you know who you are, I have made this using scotch bonnets, six of them, seeds and all and I have no idea how it tastes!
This is a fresh sauce I use in my team buildings with my manual grinder/mill, If I am home, then I would use a food processor or hand blender, either work and try to keep it so it has a little texture.
Drain the roasted peppers in a colander and place into your food processor bowl (if using) or a big jug ready to chop.
Rinse and dry your fresh coriander, place into the bowl with your peppers.
zest and squeeze all the juice from your lime, placing this into your bowl along with all your other ingredients.
Gently process the mix so it retains a little texture, if using a manual mill, then push through your mill or use a hand blender.
Check seasoning and store in the fridge for up to a week, drizzle and enjoy.