Hot Sauce

Aci Sos


Preparation info

  • Difficulty


Appears in

Yashim Cooks Istanbul

Yashim Cooks Istanbul

By Jason Goodwin

Published 2016

  • About

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.


  • tomato 1
  • red pepper 1
  • red chillis 2, or 4 dried chillis
  • coriander seed 1 tsp
  • cumin seed 1 tsp
  • garlic 3 cloves
  • pinch of salt
  • olive oil
  • lemon juice 1 tsp


  • 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 fresh chillis, if using, out of the oven and sweat them under the cloth for five minutes. Rub the skin off the tomato, skin the chillis, squeeze out their seeds, and put them in a bowl with the pepper. Add the dried chillis whole, if using.
  • Toast the coriander and cumin seed in a dry pan, while you peel and smash the garlic in a little salt.
  • In a mortar, grind the toasted spice, then add the garlic and mash it into a paste. Alternatively you can whizz everything together in a processor. If you are using pestle and mortar, add the chilli and the pepper to the spicy garlic. When they are roughly pulped, add the tomato and pulverise. Don’t overdo it, if you want to keep some texture in the sauce.
  • Put the mixture into a bowl and finish with a spoonful of oil, and lemon juice.