1smallScotch bonnet chilli- chopped, seeds and membranes discarded
1smallonion- peeled and roughly chopped
2clovesgarlic- peeled and sliced
1tbswhite wine vinegar
Place all the ingredients into a blender and whizz. until almost smooth - I like some texture, but you want to really blitz up that chilli.
Season to taste with salt.
Avoid touching the chilli when preparing it - I wrap my fingers loosely in a piece of cling film.
If you don't have any mint sauce, you can use a tablespoon fresh mint or half a tablespoon of dried mint and add one tablespoon more vinegar.
If you want to make a chunkier Kebab Shop Chilli Sauce then sieve the tomatoes, then blend a couple of them with the chilli and garlic then add in the onion and the rest of the tomatoes and pulse to your desired consistency. Add in some of the drained juice to thin if needed.
Keeps for a week in the fridge.
Leave for 24 hours before eating to allow the flavours to meld.
Freeze in a silicon ice cube tray for individual portions.
Most Paleo diet followers are ok with consuming vinegar, if not, then omit.