Chilli Sauce

Preparation info

    • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

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.


  • 500 g (1 lb 2 oz) long red chillies, deseeded and roughly chopped
  • 3 cloves garlic
  • 350 ml (12 fl oz) vegetable oil
  • 2 teaspoons sea salt
  • 1 tablespoon sugar
  • tablespoons yellow bean soy sauce


    Pound the chillies and garlic in a mortar with a pestle, or process in a blender until you have a rough paste. Gradually add the oil, and blend until it has a smooth consistency.

    Put the chilli purée into a heavy-based pot over low heat with the sea salt and sugar and cook, stirring occasionally. Cook for about 45 minutes, or until the sauce turns bright red and the rawness has been cooked out. Remove from the heat and stir in the soy sauce. Adjust the seasoning to taste.

    Part of