Salads
Turkish Kebab Shop Chilli Sauce
Prep Time:
10 minutes
Cook Time:
No cooking required
Serves:
6
I use paprika, but for a more traditional version you can use Turkish sweet red pepper paste. Either way, it tastes great. Adjust the amount of fresh chilli to suit your guests’ palates. You can substitute the sumac with the juice and zest of half a lemon. Pomegranate molasses gives the sauce real depth of flavour.
Ingredients
- 1 x 400g chopped tomatoes
- 1 tbsp paprika
- 1 long red chilli, deseeded (optional)
- 1 banana shallot, peeled and finely diced
- 2 garlic cloves, peeled and finely chopped
- 1 tbsp red wine or cider vinegar
- 1 tbsp honey
- 3 tbsp olive oil
- 1 tsp dried mint or 2 tsp fresh mint, finely shredded
- 1 tsp chilli flakes
- 1 tsp sumac
- 4 tbsp finely chopped parsley
- 2 tsp pomegranate molasses
Method
Put all the ingredients into a bowl and mix well. Allow to stand at room temperature before serving.
Bring it to your table
If this recipe has sparked an idea for a gathering, contact Andy to plan the food.
