Slow-Roasted Chilli Sauce with Sweet & Smoky Depth
Tomatoes and red onions are slow-roasted to enhance their natural sweetness, creating a rich and vibrant base for this lovely chilli sauce. The slow-roasting process infuses depth, delivering a perfect balance of heat and sweetness. The result is a chilli sauce that harmonises sweet and smoky notes with a subtle kick of heat.
Steaks, Sides and Sauces Masterclass
Prep Time: 10 minutes
Cook Time: 120 minutes
Serves: 12 people
Ingredients
● 15 mild red chilies, whole
● 2 x ripe tomatoes, whole
● 2 x red onions, peeled and halved
● 1 x bulb of garlic, whole
● A good pinch of salt
● 50g dark brown sugar
● 100ml red wine vinegar
● A good ole spoon of English mustard
● 100ml water
● 200g butter
Instructions
Step 1 – Roast the Vegetables
- Get your Charlie Oven up to 120°C / 248°F. Once you’ve hit that temperature, let the oven settle there and get your veggies ready.
- Place all your veggies directly on the charcoal in the oven. This is a slow cook. Turn the vegetables to get an even char, once the vegetables have blackened, remove and place further up in the oven on a tray or plancha.
- Leave to gently cook away for 2 hours. Once the veg look dark and rich, rest on the tray under foil.
- After 20 minutes, squeeze out the garlic pulp and remove any stalks or blackened skin. Blend and pop into a saucepan.
Step 2 – Prepare the Sauce Base
- Now it's time you get the sauce ready - this sauce is best served warm, but is all good at room temperature.
Step 3 – Cook the Sauce
- Add the rest of the ingredients to the saucepan, gently warm through until it starts to bubble and keep whisking it, as you don't want it catching.
- After about 10 minutes the sauce will be luscious and roasting hot.
Step 4 – Store and Enjoy
- Store in the fridge for up to a month.