Kebab Shop Chilli Sauce / Hot Chilli Sauce {Vegan, Whole 30}

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Homemade hot kebab shop chilli sauce, perfect for adding to chicken or lamb

4.83 from 41 votes

Kebab Shop Chilli Sauce / Hot Chilli Sauce {Vegan, Whole 30}

Home made hot and spicy kebab shop hot chilli sauce, perfect to add to lamb or chicken for that authentic kebab shop flavour.
Slimming World Syn Free, Vegan and Whole 30.

Servings: tablespoons

Author: Helen Best-Shaw

Prep Time5

Cook Time1

Total Time6

Ingredients

1 can (14.5oz / 400g) tomatoes
1 tbs tomato puree
1 small Scotch bonnet chilli - - chopped, seeds and membranes discarded
1 small onion - - peeled and roughly chopped
2 cloves garlic - - peeled and sliced
1 tsp mint sauce
1 tbs white wine vinegar
1 pinch salt - to taste

Instructions

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.

Notes

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.
This recipe is Zero Weight Watchers Smart Points!

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.