A Great Way to Use Dried Chillis
I love trying different sauces with my food so when Howard from The Smokey Carter kindly sent me a few different varieties of dried chillies, I just had to use them to make my first chilli sauce.
The Preparation and Cook
I didn’t want to make something that was too hot, and also wanted to make sure I tried to balance the chillies with some other flavours. The first step was to start by cold smoking the chillies for 6 hours. I then left them overnight in the hope they would take on more of the smoke. I think you could skip this step could be skipped as I don’t think it added to the taste of the sauce greatly.
The next day I cooked a deseeded red pepper on the BBQ making sure I got a nice char on it. These were the 2 main pre-cooked ingredients, so once done I then started to combine all the other ingredients (see below for method).
This was my first attempt at a chilli sauce. The first thing I would say it was great fun. I really do enjoy thinking up recipes, combining the ingredients together and ‘tweaking’ as I go.
The initial taste you get with this sauce is the red pepper. The heat then slowly builds and you do get hints of the tomato and chilli. I was a little disappointed that there was not more smokiness, especially after the cold smoke the chillies got. It leaves a nice ‘zing’ in your mouth without being ridiculously hot or unpleasant.
Overall, I was really pleased with this sauce. Definitely an edible, red pepper based sauce with some zing which is not too overpowering. I am looking forward to using the other dried chillies Howard sent through.
Red Pepper and Smoked Arbol Chilli Sauce
- Prep Time6 hr
- Cook Time2 hr
- Total Time8 hr
For the Red Pepper and Smoked Arbol Chilli Sauce
- 16 Dried Arbol Chillies
- 1 Red Pepper
- 1 Garlic Clove
- 1 400g Tin Chopped Tomatoes
- 1 Tbsp Olive Oil
- 1 Tbsp Tomato Puree
- 1 Tsp Sugar
If you want to smoke your chillies start by doing these the day before you want to make the sauce. Personally, I would skip this step as it didn’t add too much for me.
On the day you want to make your sauce grill slice the red pepper into quarters. Cook on the BBQ and blacken them so you have a slight char. Remove and place to one side.
Chop the top off the dried chillies and place them in a bowl. Boil a kettle and pour the boiling water over the dried chillies. Soak for 10 minutes.
Place the chillies into a food processor and chop finely. Add the peppers to the food processor and again chop everything very finely.
Add the Olive Oil to a large frying pan and once the olive oil is ‘warm’ add the chilli and pepper mix. Next add the garlic clove (crushed or chopped) and stir well for a around 5 minutes.
Add the tomatoes and stir the mixture well. Bring to a simmer then add the tomato puree and sugar and keep stirring for another 5 minutes. Allow to cool slightly and then add the mixture back into your food processor and pulse until you have a smooth sauce. Depending how thick you want your sauce you can add some of the chilli water to make it more runny.
Empty the mixture back into the frying pan and gently cook on a medium / low heat and cook for a further 30 minutes. Again if you need to make the sauce less thick add some chilli water.
Allow the mixture to fully cool and then place it in a jar and stick it in the fridge until you are ready to use.