Everybody has sauces in the fridge to add spice. Many buy them readymade; others make them at home, getting the best of all the flavours out of the natural ingredients. Mexican chef Omar Iván Andrade shows us his recipe for homemade garlic and chilli sauce.
- 1 kg fresh red chillies, chopped
- 20 garlic cloves, peeled
- 1 cup vegetable oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
In a food processor or blender, mix the chillies with the garlic for about 30 seconds.
In a large pot over a low heat, add the oil. When warm, add the chilli mixture and cook for 40 minutes.
Turn the heat off and allow to cool.
Place the sauce in a glass container, and store in the refrigerator.
Photography by Coleen's Recipes.