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.
10 min
120 min
12 pers
Sauce
United Kingdom
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
Directions
Step 1
Get your Charlie Oven up to 120°C. 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
Now it's time you get the sauce ready - this sauce is best served warm, but is all good at room temperature.
Step 3
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 lucious and roastingly hot.
Step 4
Store in the fridge for up to a month.