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Hot Sauce
Aci Sos
- Difficulty
Easy
Published 2016
From the harissa of Tunisia, to the adjika of Georgia, every region of the old empire has a variant of hot chilli sauce. Arabian and Georgian versions use coriander leaves.
Stir this into a stew, use it as a marinade for roast chicken…the permutations are endless. It lives for a week or two in a jar in the fridge.
Ingredients
- tomato
1 - red pepper
1 - red chillis
2, or 4
Method
- Quarter the tomato and put it on a baking tray with the pepper and the chilli, if fresh; dried chillis need to be soaked in a little boiling water instead. Bake in a hot oven 200°C. After twenty minutes take out the pepper and put it under a tea towel. In a few minutes the skin will be ready to peel away. Discard skin and seeds, and put the flesh in a bowl.
- Take fre
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