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Easy
By Neil Perry
Published 2008
This easy sauce has a great rich, caramelised flavour — just purée and cook slowly for a perfect complement to poached meats and poultry.
As the chillies are deseeded, this sauce is not particularly hot. If you do like it hot, just add four or five wild green chillies as well. This sauce can be made in a mortar with a pestle, or in a blender. I use the stick blender I have at home.