Posts tagged ‘chilli’

January 30, 2012

Roasted Red Pepper Chilli Sauce

Do you ever psych yourself out about life? Like all of the sudden, you feel like you’re not doing something right – even though yesterday you felt totally on top of it? Yeah, that feeling sucks.

How do you shake it?

My food processor is a surprisingly useful tool in dealing with these situations of mental stress. If something edible, and I daresay delicious, comes about because I decided to put a bunch of things in that food processor – things suddenly feel a little better. I’m on the right track. I’ve restored some sense of control.

It might be a combination of the simplicity of preparation, the loud noise it makes, and watching pieces of food get pulverized. I’m not sure.

I was looking to use some extra coriander and limes I had when I found a chilli sauce on Nigella Kitchen that fit the bill.

It’s similar to a typical fresh salsa with a spicy punch and a citrus zing, but has a smokiness from the roasted red peppers.

I omitted most of the oil that Nigella used in her version because I thought the sauce was the right consistency without it. It clings to a chip properly, without being too thick or sludgy.

It’s perfect for bringing to a party and scoring bonus points for making something (when you barely did anything.)

Or for enjoying alone while watching old episodes of Nigella, drinking a frosty beer, and taking a moment to breathe.

Jumbo Chilli Sauce
adapted from Nigella Lawson

- 3 whole roasted red peppers (jarred, to make it easy)
– 1 clove of garlic, peeled
– 2 hot chilli peppers (I used one red and one green) with seeds in tact but top stems removed and cut in half
– 1/2 cup coriander stems roughly chopped
– Zest of one lime
– Juice of one lime
– 1/2 cup coriander leaves
– 1 tablespoon olive oil
– salt

Drain the red peppers of any excess liquid.

Place roasted red peppers, garlic, chilli peppers, coriander stems, lime zest and juice in a food processor and puree until finely chopped and almost smooth. Add salt, olive oil and coriander leaves and blitz again until everything is blended and smooth.

Serve with tortilla chips.

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